Start by thawing your frozen chopped spinach. Once thawed, use a clean cloth or paper towels to squeeze out any excess liquid.
In a mixing bowl, combine the light sour cream and light mayonnaise. Stir until the mixture is smooth and creamy.
Fold in the prepared spinach, ensuring it’s evenly distributed throughout the creamy mixture.
Add the finely grated Parmigiano Reggiano and the chopped scallions. Stir until everything is well combined.
Sprinkle in fresh pepper to taste. Optionally, add red pepper flakes or hot sauce for heat.
You can serve the dip cold or transfer it to an oven-safe dish and bake at 350°F (175°C) for about 20 minutes, or until bubbly and golden.
