Recipe(tried): 54 GRINGO DIP - The correct proportions for making Gringo Dip at home
Appetizers and Snacks54 GRINGO DIP
Yield=1.1 Quart
Approx. Shelf Life = 14 days
Pepper Jack Block (Schreiber) 1 lb
Heavy Cream 1/2 cup
Milk (whole) 1 cup
Pico De Gallo 3/4 cup
Cayenne Pepper 1/4 tsp
Grated Parmesan 1 Tbls
Creamed Spinach (Stouffers) 5 Oz. (1 cup + 1 Tbls)
Method-
Double boiler
Cut cheese into cubes
Add all ingredients EXCEPT SPINACH and heat til melted, stirring often.
Add spinach after removed from heat..
Thank you C in KC
Yield=1.1 Quart
Approx. Shelf Life = 14 days
Pepper Jack Block (Schreiber) 1 lb
Heavy Cream 1/2 cup
Milk (whole) 1 cup
Pico De Gallo 3/4 cup
Cayenne Pepper 1/4 tsp
Grated Parmesan 1 Tbls
Creamed Spinach (Stouffers) 5 Oz. (1 cup + 1 Tbls)
Method-
Double boiler
Cut cheese into cubes
Add all ingredients EXCEPT SPINACH and heat til melted, stirring often.
Add spinach after removed from heat..
Thank you C in KC
MsgID: 1430305
Shared by: jaclyn from NE
In reply to: ISO: 54th Street Bar & Grill Gringo Dip?
Board: Copycat Recipe Requests at Recipelink.com
Shared by: jaclyn from NE
In reply to: ISO: 54th Street Bar & Grill Gringo Dip?
Board: Copycat Recipe Requests at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!