March 5, 2012
Hot Spinach Dip
Hot, bubbly, and brimming with spinach, cream cheese, and mozzarella, this vegetarian dip is a heavy hitter as well as a make-ahead favorite. The rich, creamy dip can be assembled through step 2 to three days ahead, then covered and refrigerated. It can also be served as a side dish. Two 10-oz packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.
Ingredients:
- 2 teaspoon olive oil, plus a little more for baking dish
- 1 medium onion,
- diced 2 cloves garlic, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped
- 1/2 cup milk
- 6 oz reduced fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce such as Tabasco
- 3/4 cups shredded mozzarella cheese
- Coarse salt and ground pepper Baguette slices, breadsticks, crackers for serving.
Directions:
- Preheat oven to 425F. In a 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 the completelt wilted, 5 to 8 minutes. Transfer to a colander, 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 add 1/4 cup mozzarella, Stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quarter shallow baking dish. Sprinkle with remaining mozzarella.
- Bake until bubbly and golden drown, 20-25 minutes. Serve hot with accompaniments, as desired.
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