Hot Spinach Dip

Hot Spinach Dip

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp. Olive Oil (more for baking dish)

  • 1

    medium Onion (diced)

  • 2

    cloves Garlic (minced)

  • 2

    lbs. Spinach (cleaned, trimmed, coarsely

  • chopped)

  • ½

    c. Milk

  • 6

    oz. Cream Cheese (reduced fat)

  • 3

    dashes Worcestershire Sauce

  • 3

    dashes Hot Sauce (Tabasco)

  • ¾

    c. Mozzarella Cheese (shredded)

  • Coarse Salt and Pepper

  • Baguette slices, Breadsticks or Crackers (for

  • dipping)


Preheat oven to 425°. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, about 5-8 minutes. Add spinach in 2 additions, letting the first batch wilt before adding the next; cook until completely wilted, about 5-8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1-1/2 qt. shallow baking dish; sprinkle with remaining 1/2 cup mozzarella cheese.


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