Hot Spinach Dip

Name: Hot Spinach Dip
Prep time: 30 min
Total time: 60 min
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; 0.5 cup milk; 6 ounces reduced-fat bar cream cheese; 3 dashes Worcestershire sauce; 3 dashes hot sauce, such as Tabasco; 0.75 cup shredded mozzarella; Coarse salt and ground pepper; Baguette slices, breadsticks, or crackers, for serving

3.2

(2,587)

52 Reviews

By

Martha Stewart Test Kitchen

Updated on May 22, 2017

Prep Time:

30 mins

Total Time:

1 hrs

Yield:

3 cups

This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.

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 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.

Minh + Wass

Cook's Notes

The recipe 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.