Recipe: Martha Stewart's Hot Spinach Dip (using cream cheese and mozzarella)

MARTHA STEWART'S HOT SPINACH DIP

"Serve this rich, velvety dip with crostini, breadsticks, or crackers. Or try it as a delectable accompaniment for roast chicken or pork."



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 black pepper

1. Preheat oven to 425 degrees 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.

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.

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 1/2 quart shallow baking dish; sprinkle evenly with remaining 1/2 cup mozzarella.

4. Bake until bubbly and cheese is golden brown, 20 to 25 minutes. Serve hot.

MAKING AHEAD:
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.

Makes 3 cups
Source: Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day by Martha Stewart Living Magazine