Spinach & Artichoke Dip

10 oz package of frozen, chopped spinach, squeezed dry
6 oz can artichoke hearts, thinly sliced & patted dry
1 C freshly grated Parmigiano-Reggiano cheese
¾ C mayonnaise
¾ C sour cream
Kosher salt, to taste
Black peper, freshly ground, to taste

Position a rack in the center of the oven & preheat to 425.

In a large bowl, mix the spinach, artichokes, 3/4 C of the cheese, mayo, sour cream, 1/2 tsp salt, & 3/4 tsp pepper. Transfer to a 1-quart (or slightly smaller) baking dish & sprinkle with the remaining 1/4 C cheese. (At this point, you can refrigerate the dip for up to 1 day; let it sit at room temperature while the oven heats.)

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

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