Ingredients
-
2
-
1
-
2
-
2
-
1/2
-
6
-
3
-
3
-
3/4
-
-
-
-
-
-
Directions
Hot Spinach Dip from Martha Stewart Living, From Martha Stewart Living kitchens, April 2004 This rich, creamy dip can be assembled through step two up to 3 days ahead, then covered and refrigerated; it can also be served as a side dish , From Martha Stewart Living kitchens, April 2004 This rich, creamy dip can be assembled through step two up to 3 days ahead, then covered and refrigerated; it can also be served as a side dish
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees F. in a Dutch Oven (5 Quart Pot With a Tight Fitting Lid) Over Medium Heat, Warm Oil. Add Onion and Garlic; Cook Until Lightly Browned, 5 to 8 Minutes. |
|
2
Done
|
Add Spinach in Two Additions, Letting 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. |
|
3
Done
|
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 1/4 C Mozzarella; Stir to Combine. Season With Salt and Pepper. Pour Into a Lightly Oiled 1 1/2 Quart Shallow Baking Dish; Sprinkle With Remaining 1/2 Cup Mozzarella. |
|
4
Done
|
Bake Until Bubbly and Golden Brown, 20 to 25 Minutes. Serve Hot Accompaniments, as Desired. Serve With Baguette Slices, Breadsticks, or Crackers, For Serving. |
