ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Gringo Dip

Misc.
ADVERTISEMENT
We just returned from having lunch at the 54th Street Grill...asked the server what was in the Gringo Dip. This is what she said: Pepper Jack Cheese, Monterey Jack Cheese, Parmesan Cheese, spinach, pico de gallo, cayenne pepper. I would LOVE to find out how to make this dip!!
MsgID: 1428340
Shared by: Ruth O'Fallon, MO
In reply to: ISO: 54th Street Bar & Grill Gringo Dip?
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (43)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: 54th Street Bar & Grill Gringo Dip?
  Jodie--Harrisonville, MO
2 ISO: Gringo Dip
  Amy Liberty, Mo
3 ISO: 54th street gringo dip
  mike in kc
4 ISO: 54th Street Bar & Grill Gringo Dip
  Lesley lee' summit mo
5 ISO: gringo dip
  lesley lee's summit mo
6 ISO: Gringo Dip
  Tina in Lee's Summit
7 Recipe(tried): 54th Street Gringo Dip recipe... close but needs something
  Carrie from Kansas City
8 Recipe(tried): Gringo Dip (like 54th Street Bar & Grill)
  judi faucett, missouri
9 ISO: 54th Street Gringo Dip - On the menu
  Kelley Kearney
10 Recipe: Gringo Dip
  Amy St. Louis
11 re: 54th Street Gringo Dip recipe
  C in KC
12 Recipe: gringo dip recipe
  b in kc
13 ISO: name of the white cheese
  tj
14 re: white cheese for Gringo Dip
  Ruth - Blue Springs, MO
15 ISO: Gringo Dip
  Ruth O'Fallon, MO
16 re: Gringo dip
  Shawn Fairview Heights, IL
17 Recipe(tried): Gringo dip
  Alicia, Edwardsville, IL
18 re: Gringo Dip - I think I might know whats missing?
  Diane
19 ISO: Gringo Dip
  Morgan
20 Recipe(tried): 54 gringo dip - ingredient list
  d in kc
21 Recipe(tried): 54 Gringo Dip - I know it.
  Jon
22 Recipe(tried): 54 Gringo Dip - Mystery Solved (54th Street Bar and Grill)
  54 Employee - IL
23 ISO: Gringo Dip
  Jaclyn in NE
24 Recipe(tried): 54 GRINGO DIP - The correct proportions for making Gringo Dip at home
  jaclyn from NE
25 Recipe: Gringo Dip - tip about ingredients
  Julie, Edwardsville, IL
26 ISO: 54 Gringo Dip - question
  Marsha-Independence
27 Recipe(tried): 54 Gringo Dip - Q's answered
  MASTER
28 Recipe(tried): 54 Gringo Dip - question
  Patti, St. Louis, mo.
29 re: 54 Gringo Dip
  Ex 54 Employee
30 Recipe(tried): 54 Gringo Dip - re: cheese
  L KC, Mo
31 re: Soft Pepper Jack cheese - Just a little FYI
  T out of Bham AL
32 ISO: 54th Streets buffalo wing hot sauce recipe
  Gilbert, Kansas City, MO
33 ISO: 54th St Chicken Salad
  Jason in Saint Louis, MO
34 ISO: Gringo Dip- Mystery Solved (54th Street Bar and Grill)
  Shelly-Missouri
35 Recipe(tried): Gringo Dip - It's not cilantro
  Cassie Blue Springs
36 re: 54th Street Gringo Dip
  54 Kansas City
37 re: 54th Street Gringo Dip
  Master Man
38 ISO: 54th Street Grill Ranch Dressing
  Kevin, KS
39 ISO: 54th Street Bar and Grill baked potato soup, jerk wing sauce and tartar sauce
  Skye Illinois
40 ISO: 54th Street ACTUAL Grill Summer Salad Dressing & Ranch Dressing
  I LUV FOOD
41 Recipe: 54th Street Grill Summer Salad and Balsamic Dressing (scaled, not quantity, recipes)
  gwendolyn
42 Thank You: 54 Gringo Dip - Mystery Solved (54th Street Bar and Grill) and ISO: Baja Bites
  SilverTrove
43 ISO: 54th Street Grill Buttermilk Ranch
  Tj03
44 ISO: 54st st buttermilk ranch dressing
  Farhanathegreat
ADVERTISEMENT
Random Recipes
  • Easy Clam Chowder (Minute Rice recipe)
  • EASY CLAM CHOWDER 1 (10 3/4 oz.) can Campbell’s Condensed Cream of Celery Soup 1 (10 3/4 oz.) can Campbell’s Condensed New England Clam Chowder 1 (6 1/2 oz.) can chopped clams, undrained 1 soup can milk 1 soup can wat...
  • Sour Cream Burgers (using French onion dip)
  • SOUR CREAM BURGERS 1 lb ground beef 1/2 cup (prepared) sour cream-based French onion dip (plus additional for serving) 3 tbsp dry bread crumbs Salt and pepper to taste Hamburger buns (for serving) Combine all ingredi...
  • Stuart Anderson's Homemade Teriyaki Sauce
  • STUART ANDERSON'S HOMEMADE TERIYAKI SAUCE 2 cups soy sauce 3/4 cup sugar 1/4 cup sesame seeds, toasted* 1 1/2 tbsp hot pepper sauce 1 tbsp minced garlic 1 tbsp minced ginger 3/4 tsp pepper 1/4 cup Asian sesame oil 1/4...
ADVERTISEMENT
  • Banana Cake to Take (using oats, nuts, and raisins)
  • BANANA CAKE TO TAKE 1 egg 2/3 cup vegetable oil 2/3 cup buttermilk 1 1/3 cups mashed very ripe bananas (4 medium) 3/4 cup sugar 1 teaspoon vanilla 1 1/3 cups Gold Medal all-purpose flour 1 cup quick-cooking or old-fas...
  • Tarragon Chicken
  • TARRAGON CHICKEN 4 broiler-fryer chicken leg-thigh combinations 1/4 cup flour 1 teaspoon salt 1/2 teaspoon tarragon 1/2 teaspoon pepper 4 tablespoons tarragon vinegar 3 tablespoons olive oil On piece of wax paper, mi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Gringo Dip
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to 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!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to 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!