Inspired by 54th Street's Gringo dip.
Ingredients
2 lbs (1 block) Velveeta Queso Blanco Cheese, cubed
1 cup shredded pepperjack cheese
16 oz of your favorite salsa (I used chunky Pace salsa)
1 cup milk
1 tsp cayenne
10 oz frozen spinach, thawed
Directions
1. In a saucepan over medium heat, melt the cheeses, salsa, milk and cayenne.
2. Add the spinach, about a spoonful at a time, and stir into cheese. If you add the spinach at one time, it will clump together.
Serve this dip with waffle fries or tortilla chips!
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