Spinach and Artichoke Dip (a healthier version!)

I grabbed the recipe from Gina's skinnytaste website - but I changed it up a bit to make a bigger batch.

• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1 1/2 cups light sour cream
• 10 tbsp light mayonnaise
• 3/4 cup Parmigiano Reggiano
• 1/4 cup scallion, chopped
• fresh pepper to taste

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 3 cups