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from RYAN's cookbook

Hot Spinach Dip




  • 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
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks or crackers, for serving
  • Preparation:
    1. 1
    2. 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.
    3. 2
    4. 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.
    5. 3
    6. 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.
    7. 4
    8. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with baguette slices, breadsticks or crackers, as desired.

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