Sunday Football Dip: Creamy Parmesan Spinach

This week is Carol's pick for dip. I have so many recipes for dip I can't decide what to make anymore. I am open for suggestions. We're doing a lovely pairing of bitter and bitter with some creaminess. I'm not sure how it works, but parmesean and spinach is like cheese and macaroni; it just works.
P.s. It's super easy!

Creamy Parmesean Spinach Dip

Things you'll need:

20 oz cooked chopped spinach*
1 cup sour cream
2/3 cup mayonnaise
2/3 cup Parmigiano Reggiano
1/2 cup scallion, chopped
fresh pepper to taste

• Heat some olive oil in a pan and cook the spinach with some salt and pepper
• Combine all the ingredients in a medium bowl. Salt and pepper to taste
• Remove from refrigerator 30 minutes before serving. 

Makes about 4 cups.

You can make this hours in advance, or a day in advance. Of course I used fresh spinach and cooked it but you can use frozen just *be sure to squeeze all of the excess water out of the spinach or the dip will be more like cold soup.

I have to say this was a fabulous pick! This dip is rich with it's creamy bitterness and the salty buttery Ritz do nothing but compliment the flavors. This one is a keeper! MAKE THIS DIP!