Hot Spinach Dip

By á-33940

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

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

Preparation

Step 1

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.