Hot Spinach Dip

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Yield: 3 cups
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This rich, creamy dip can be assembled through step two 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. Expand Everyday Food, April 2004 Prep Time 30 minutes Total Time 1 hour Yield Add to Shopping List Ingredients
2 teaspoons	olive oil, plus more for baking dish
1 medium	onion, diced
2	garlic cloves, minced
2 pounds	spinach, cleaned, trimmed, and coarsely chopped
1/2 cup	milk
6 ounces	reduced-fat bar cream cheese
3 dashes	Worcestershire sauce
3 dashes	hot sauce, such as Tabasco
3/4 cup	shredded mozzarella
	Coarse salt
	ground pepper
	Baguette slices, for serving
	breadsticks, for serving, alternative
	crackers, alternative

Directions

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.
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.
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.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Recipe uploaded with Shop'NCook for iPhone.

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