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Hot Spinach Dip

Adapted By Brennan's 27 Sep 2018

Serving Size: 3 cups

Ingredients

2 teaspoons Brennan’s Cellars Extra Virgin Olive Oil

1 medium onions, diced

2 garlic cloves, minced

2 pounds spinach, cleaned, trimmed, and coarsely chopped

1/2 cup milk

6 ounces cream cheese

3 dashes Worcestershire sauce

3 dashes hot sauce

3/4 cup shredded mozzarella

coarse salt and ground pepper

Baguette slices, breadsticks, or crackers, for serving

Adapted From: MarthaStewart.com

Description
This rich, creamy dip can be assembled up to 3 days ahead, then covered and refrigerated. Or use it as a side dish!

Preparation
Preheat oven to 425 degrees. 

In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.  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.  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 cup 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. 

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired