Hot Spinach Dip

This rich, creamy dip can be assembled through step 2 up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop. Courtesy of Martha Stewart Yields: Makes 3 cups Total Time: 1 hr Prep Time: 30 min
Hot Spinach Dip
Hot Spinach Dip

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoon(s) olive oil, plus more for baking dish

  • 1

    medium onion, diced

  • 2

    clove(s) garlic , minced

  • 2

    pound(s) spinach, cleaned, trimmed, and coarsely chopped

  • 1/2

    cup(s) milk

  • 6

    ounce(s) reduced-fat bar cream cheese

  • 3

    dash(es) Worcestershire sauce

  • 3

    dash(es) hot sauce, such as Tabasco

  • 3/4

    cup(s) shredded mozzarella

  • Coarse salt and ground pepper

  • Baguette slices, breadsticks, or crackers, for serving

Directions

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. 2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. 3. 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-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. 4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

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