“Gringo” Queso Dip

• 1 block Velveeta Pepper Jack Cheese (16oz)
• 1-½ cup Millk (I Use Whole For Creaminess)
• 1 cup Prepared Pico De Gallo (I Buy It Pre-made At The Store, But You Could Use Homemade)
• ¼ cups Parmesan Cheeseparmesan
• 4 ounces, weight Frozen Creamed Spinach, Chopped
• ¼ teaspoons Cayenne Pepper (more Or Less, Depending On Preference)cayenne

1. 01Cube the Velveeta into a microwave safe bowl, and microwave on high for 2 minutes. Remove it from the microwave and stir. Microwave another 2 minutes, or until fully melted. Stir in milk, pico de gallo, parmesan, spinach, and cayenne. Microwave another 2 minutes, until creamy and heated through. Serve with tortilla chips.
2. 02Alternately, mix all ingredients in a crockpot, and heat on medium low until melted completely. Keep on warm and use crockpot as serving vessel.
3. 03Enjoy!

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