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.
Courtesy of marthastewart.com
|2 teaspoons olive oil, plus more for baking dish||3 dashes Worcestershire sauce|
|1 medium onion, diced||3 dashes hot sauce, such as Tabasco|
|2 garlic cloves, minced||3/4 cup shredded mozzarella|
|2 pounds spinach, cleaned, trimmed and coarsely chopped||Coarse salt and ground pepper|
|1/2 cup milk||Baguette slices, breadsticks or crackers, for serving|
|6 ounces reduced-fat bar cream cheese|
Preheat oven to 425 degrees Fahrenheit. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic and 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 and sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with baguette slices, breadsticks or crackers, as desired.
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