Hot Spinach and Artichoke Dip

16 oz. sour cream (light is OK)
3 oz. fresh grated parmesan cheese
14 oz. can artichoke hearts, chopped
10 oz. bag frozen spinach, thawed
6 oz. Monterrey jack cheese, shredded

Combine sour cream and two oz. parmesan cheese
Stir in spinach and artichoke hears, mix well
Top with jack cheese and remaining parmesan
Bake 15 minutes at 400 degrees

Serve with tortilla chips and pico de gallo