Baked Spinach Dip

November 7, 2013


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


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.