Spinach Dip

This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10 oz pkg of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

2 tsp. extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 lb spinach, cleaned, trimmed and coarsely chopped
½ cup milk
6 oz cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
¾ cup mozzarella, grated
sea salt
black pepper, freshly cracked

To Serve:
baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

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

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5-8 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 ¼ cup mozzarella; stir to combine.

Season with salt and pepper. Pour into a lightly oiled 1½ qt shallow baking dish; sprinkle with remaining ½ cup mozzarella.

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

Makes 3 cups.