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
- ½ cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- ¾ cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Directions
Preheat oven; cook onion and garlic:
Preheat oven to 425°F. 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 parts and wilt; drain:
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.
Warm milk; add cream cheese:
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes.
Add spinach and remaining ingredients; transfer to baking dish:
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:
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Storing Hot Spinach Dip
Let the dip cool completely, then wrap the dish tightly in plastic wrap and refrigerate for up to three days. We don’t recommend freezing the dip, since the texture of the cheese can change when exposed to extreme cold.
Reheating
Leftover dip can easily be rewarmed. Remove the plastic wrap and tent the dish with aluminum foil. Bake at 350 degrees for 10 to 15 minutes, until bubbling throughout. If desired, uncover the dish and pop it under the broiler for a few seconds to bring back that golden brown color on top. (Martha Stewart)
