This recipe is awesome as a dip and would be just as delicious as a side. The other great thing is how easy it is to make it your own.
- 2 teaspoons olive oil, plus more for the baking dish
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped, or 2 10-ounce packages frozen chopped spinach, thawed and thoroughly drained
- 1/4 cup stock or water
- 1/2 cup milk
- 6 ounces reduced-fat cream cheese
- Worcestershire sauce, to taste
- Hot sauce, to taste
- 1 cup grated mozzarella
- Kosher salt and freshly 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 and softened, 5 to 8 minutes.
- Add spinach in two additions adding a portion of the stock or water with each and cover with a lid. Let 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 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste. 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.
Recipe and Photo: Food People Want