DIP SPINACH & ARTICHOKE

By Coo1

Ingredients

• 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 mayo
• 3/4 cup sour cream
• Kosher salt and freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 425º

In a large bowl, mix the spinach, artichokes, 3/4 cup of parmigiano, mayo, 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. (At this point, you can refrigerate the dip for up to 1 day; let sit at room temp. while the oven heats.)

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