1 lb Velveeta Queso Blanco, cubed
1 cup pepper jack cheese, shredded
½ cup shredded parmesan
16 oz container pico de gallo
1 cup milk
1 tsp cayenne
10 oz frozen chopped spinach, thawed and drained
In a saucepan, warm the cheeses, pico, milk and cayenne. Stir well until completely melted.
Add the spinach, taking care to separate the leaves.
Serve with chips, on nachos, or with waffle fries.