Here is a recipe that my friend found on the Internet that is suppose to be the correct recipe for 54th Street's Gringo Dip. This person claims that it is straight from the Corporate KRM Cookbook. I have not tried it yet, but will in the future. The quantity was huge so my friend divided it out to make a much smaller batch.
Yield = 5 1/2 - 6 cups
Approx. Shelf Life = 14 days
2 lbs Pepper Jack Block (Schreiber)
3/4 cups Heavy Cream
2 cups Milk (whole)
1 1/2 cups Pico De Gallo
1/4 tsp + 1/8 tsp Cayenne Pepper
1/3 cup Grated Parmesan
10 oz Creamed Spinach (Stouffers)
Cut cheese into cubes
Add all ingredients EXCEPT SPINACH and heat until melted, stirring often.
Add spinach after removed from heat.