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

Directions
1.
Position a rack in the center of the oven and heat the oven to 425 degrees F.
2.
In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.
3.
Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.
Make Ahead Tips:

1.
You combine the ingredients, transfer to a baking dish, spinkle with parmesan, and refrigerate the dip for up to 1 day. When you're ready to bake it, let the dip sit at room temperature while the oven heats.
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