Start by thawing the frozen spinach. Once thawed, thoroughly drain the spinach to remove excess moisture.
In a medium saucepan over medium heat, combine the Velveeta queso blanco and whole milk. Stir frequently until the cheese is melted and smooth, about 5-7 minutes.
Once the cheese is melted, gently fold in the prepared spinach until evenly distributed.
Add the prepared pico de gallo and Parmesan cheese to the saucepan. Stir until everything is combined and heated through.
Sprinkle in the cayenne pepper and stir to incorporate evenly.
Transfer the dip to a serving bowl, and it’s ready to be enjoyed!
