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I thought I would put you all out of your misery.

Following is the CORRECT recipe straight from the corporate KRM cook book. Enjoy!

54 GRINGO DIP

Yield=5.5 Gal
Approx. Shelf Life = 14 days

Pepper Jack Block (Schreiber) 4 x 5lbs
Heavy Cream 2 Qt.
Milk (whole) 1Gal + 1Qt.
Pico De Gallo 1 Gal
Cayenne Pepper 1 Tbls
Grated Parmesan 3 Cups
Creamed Spinach (Stouffers) 96 Oz.

Method-

Double boiler
Cut cheese into cubes
Add all ingredients EXCEPT SPINACH and heat til melted, stirring often.
Add spinach after removed from heat..

Enjoy...any other recipes you may need just ask...I have been opening restaurants for over 20 years and have master books from almost ALL!

Replies:
 
 
Jodie--Harrisonville, MO - 11-26-2001
 
1
   
Amy Liberty, Mo - 11-24-2002
 
2
   
mike in kc - 2-25-2004
 
3
   
Lesley lee' summit mo - 5-14-2004
 
4
   
lesley lee's summit mo - 5-14-2004
 
5
   
Tina in Lee's Summit - 11-26-2004
 
6
   
Carrie from Kansas City - 7-17-2006
 
7
   
judi faucett, missouri - 8-22-2006
 
8
   
Kelley Kearney - 10-26-2006
 
9
   
Amy St. Louis - 11-15-2006
 
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C in KC - 12-2-2006
 
11
   
b in kc - 1-18-2007
 
12
   
tj - 4-21-2007
 
13
   
Ruth - Blue Springs, MO - 4-22-2007
 
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Ruth O'Fallon, MO - 10-8-2007
 
15
   
Shawn Fairview Heights, IL - 10-19-2007
 
16
   
Alicia, Edwardsville, IL - 11-10-2007
 
17
   
Diane - 12-30-2007
 
18
   
Morgan - 1-30-2008
 
19
   
d in kc - 2-12-2008
 
20
   
Jon - 3-4-2008
21
   
54 Employee - IL - 3-28-2008
 
22
   
Jaclyn in NE - 4-1-2008
 
23
   
jaclyn from NE - 4-1-2008
 
24
   
Julie, Edwardsville, IL - 6-30-2008
 
25
   
Marsha-Independence - 9-12-2008
 
26
   
MASTER - 1-25-2009
 
27
   
Patti, St. Louis, mo. - 3-22-2009
 
28
   
Ex 54 Employee - 5-25-2009
 
29
   
L KC, Mo - 6-2-2009
 
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T out of Bham AL - 7-21-2009
 
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Gilbert, Kansas City, MO - 8-13-2009
 
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Jason in Saint Louis, MO - 10-6-2009
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