Spinach & Artichoke Dip

• 10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
• 6 oz. can artichoke hearts, thinly sliced and patted dry
• 1 cup freshly grated Parmigiano-Reggiano
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.