Serve this rich, velvety dip with crostini (page 365), breadsticks, or crackers. Or try it as a delectable accompaniment for roast chicken or pork.
Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
Preheat oven to 425°F. Heat oil in a Dutch oven (or large pot) over medium. Add onion and garlic; cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
Step 2
Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, tossing frequently, 5 to 8 minutes. Transfer mixture to a colander; drain, pressing to release all excess liquid.
Step 3
In the same pot, bring milk just to a simmer. Add cream cheese and cook, whisking, until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot-pepper sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled 1 1/4-quart shallow baking dish; sprinkle evenly with remaining 1/2 cup mozzarella.
Step 4
Bake until bubbly and cheese is golden brown, 20 to 25 minutes. Serve hot.
Making Ahead
Step 5
You can prepare the recipe through step 2 a day or two ahead; let spinach mixture cool, then refrigerate it in an airtight container before proceeding.
