Homemade Dips (Part 8)

posted Apr 25, 2014, 7:36 PM by Unknown user   [ updated Apr 25, 2014, 7:36 PM by Unknown user ]

Hot Spinach Dip

Hot, bubbly, and brimming with spinach, cream cheese, and mozzarella cheese, this vegetarian dip is a heavy hitter as well as a make-ahead favorite.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.