By Krista Teigen
Published Apr 11, 2025
If there are two things I can’t resist, it’s a chunky salsa and a cheesy dip—and this copycat 54th Street Gringo Dip is the perfect mash-up of both! It’s a creamy Tex-Mex dip that’s rich, melty, and packed with flavor. I made it with Velveeta queso blanco, a generous scoop of pico de gallo, and Parmesan cheese for a rich flavor depth. It’s my go-to dip for chips and veggies to throw together for game day, casual get-togethers, or honestly—just a cozy night in.
For me, this dip hits all the right notes—it’s cozy and cheesy, with a hint of spice from the cayenne. Velveeta queso is my top choice when it comes to a creamy dip. I also use it in my crockpot queso —it melts down perfectly and melds beautifully with the other ingredients. Paired with parmesan, it creates a rich, salty depth that makes the whole thing taste a little more elevated than your average party dip. The fresh pico adds just the right amount of brightness, and the spinach gives it a little heartiness that makes each bite feel satisfying. Whether I’m scooping it up with chips or sneaking bites straight from the skillet, this one’s always a crowd-pleaser—and a personal favorite.
Tips for Beginners
- My favorite way to defrost frozen spinach is to just pop it into a mesh strainer and run warm water over it—it thaws in minutes. I break it up with my fingers as it softens, then wrap it in a clean kitchen towel and squeeze out all the extra water.
- Cut the Velveeta into large cubes before adding it to the pan—this helps it melt more evenly and speeds things up a bit. Just be sure to keep the heat at medium; it’s tempting to turn it up, but low and slow is key for that smooth, silky texture without any clumps or scorching at the bottom of the pan.
- Keep stirring as you go, especially once you add the milk and cheese. It helps everything come together evenly and prevents sticking.
Ingredients1x2x3x
- ▢ 5 ounces frozen spinach
- ▢ 16 ounces Velveeta queso blanco or 1 package, cut into large cubes
- ▢ 1 1/4 cups whole milk
- ▢ 1 1/2 cups prepared Pico de Gallo
- ▢ 1/4 cup Parmesan cheese
- ▢ 1/4 teaspoon cayenne pepper*
Instructions
- Defrost the frozen spinach. Once defrosted, squeeze out the excess water. Then, roughly chop. 5 ounces frozen spinach
- In a saucepan over medium heat, melt the Velveeta cheese, stirring until smooth. 16 ounces Velveeta queso blanco
- Add in the milk and whisk until incorporated. 1 1/4 cups whole milk
- Stir in the Pico de Gallo, spinach, Parmesan cheese, and cayenne pepper. Continue stirring over heat until the dip is hot. The dip will thicken as it sits. 1 1/2 cups prepared Pico de Gallo, 1/4 cup Parmesan cheese, 1/4 teaspoon cayenne pepper*
- Serve with chips.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Copycat 54th Street Gringo Dip Step by Step
Gather the ingredients: Gather all the ingredients together. Defrost 5 oz of frozen spinach. Once the spinach is defrosted, squeeze out excess water by placing it in a clean kitchen towel or several layers of paper towels and gently pressing until most of the moisture is removed. Roughly chop the spinach.
Melt the Velveeta cheese: Heat a saucepan over medium heat. Add 1 (16 oz) package of Velveeta cheese and let it begin to melt, stirring frequently. Continue stirring until the cheese is completely melted and smooth.
Layer with milk: Whisk in 1 ¼ cups whole milk until it’s fully incorporated.
Add the remaining ingredients: Stir in 1 ½ cups prepared pico de Gallo, the 5 oz of spinach, ¼ cup Parmesan cheese, and ¼ tsp cayenne pepper. Keep stirring over medium heat until everything is fully combined and the dip is heated through. It will continue to thicken slightly as it sits.
Serve and enjoy: Serve with your favorite tortilla chips or veggie sticks and enjoy!
How to Store and Reheat
Sometimes I’ll make this to enjoy alone, so I definitely have leftovers. I like to let the dip cool completely and then store it in an airtight container in the fridge for up to 4 days. You can make this dip a day in advance and just reheat it gently before serving. My favorite method to reheat is on the stovetop over low heat. Stir frequently, adding a splash of milk if needed to loosen it up. I don’t recommend freezing dips made with lots of dairy because the consistency may change.
Serving Suggestions
I love serving this dip straight from the skillet while it’s still warm and melty—it makes any get-together feel a little more special. It’s perfect for game days, casual happy hours, or even just a cozy Friday night at home with a good movie. I usually pair it with tortilla chips , but it’s also great with fresh veggie sticks like bell peppers, carrots, or celery if you’re looking for a lighter option. Sometimes, I’ll even spoon it into warm tortillas or use it as a cheesy topping for baked potatoes or pulled pork nachos .
More Cheesy Dips to try
Skillet Chicken con Queso Recipe
Cheesy Refried Bean Dip
Instant Pot Queso
White Queso Recipe
Copycat 54th Street Gringo Dip
Ingredients
- 5 ounces frozen spinach
- 16 ounces Velveeta queso blanco or 1 package, cut into large cubes
- 1 1/4 cups whole milk
- 1 1/2 cups prepared Pico de Gallo
- 1/4 cup Parmesan cheese
- 1/4 teaspoon cayenne pepper*
Instructions
- Defrost the frozen spinach. Once defrosted, squeeze out the excess water. Then, roughly chop. 5 ounces frozen spinach
- In a saucepan over medium heat, melt the Velveeta cheese, stirring until smooth. 16 ounces Velveeta queso blanco
- Add in the milk and whisk until incorporated. 1 1/4 cups whole milk
- Stir in the Pico de Gallo, spinach, Parmesan cheese, and cayenne pepper. Continue stirring over heat until the dip is hot. The dip will thicken as it sits. 1 1/2 cups prepared Pico de Gallo, 1/4 cup Parmesan cheese, 1/4 teaspoon cayenne pepper*
- Serve with chips.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
