Hot Spinach Dip

Name: Hot Spinach Dip
Yield: makes 3 cups
Ingredients: 2 teaspoons olive oil, plus more for baking dish; 1 onion, finely chopped; 2 garlic cloves, minced; 2 pounds spinach, washed well and coarsely chopped; 1/2 cup milk; 6 ounces cream cheese, cut into pieces, softened; 3 dashes Worcestershire sauce; 3 dashes hot-pepper sauce, such as Tabasco; 3/4 cup shredded mozzarella cheese (3 ounces); Coarse salt and freshly ground pepper

December 22, 2011

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

2 teaspoons olive oil, plus more for baking dish

1 onion, finely chopped

2 garlic cloves, minced

2 pounds spinach, washed well and coarsely chopped

1/2 cup milk

6 ounces cream cheese, cut into pieces, softened

3 dashes Worcestershire sauce

3 dashes hot-pepper sauce, such as Tabasco

3/4 cup shredded mozzarella cheese (3 ounces)

Coarse salt and freshly ground pepper

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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsDip Spinach Leafy Greens Vegetable Cream Cheese Cheese Dairy Mozzarella Side Nut Free Make Ahead Broil Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Making Ahead

Step 5

Recipe notes