Ingredients
- 2 teaspoons essential olive oil, plus much more for baking dish
- 1 medium onion, diced
- 2 garlic clove cloves, minced
- 2 pounds green 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, for example Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices, breadsticks, or crackers, for serving
Directions
Preheat oven to 425 levels. Inside a Nederlander oven or large pot, heat oil over medium. Add onion and garlic clove prepare until gently browned, 5 to eight minutes.
Add green spinach in 2 additions, letting the very first batch wilt before adding the following prepare until completely wilted, 5 to eight minutes. Transfer to some colander drain, pressing to produce all excess liquid.
Within the same pot, warm milk over high temperature. Whisk in cream cheese until melted, about 3 minutes. Add green spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella stir to mix. Season with pepper and salt. Pour right into a gently 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 preferred.
Cook's Notes
The recipe could be put together through second step as much as 72 hours ahead, then covered and refrigerated it is also offered like a side dish. Two 10-ounce packages of frozen green spinach could be substituted with the new. Thaw based on box instructions, drain well, and chop.
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