2 teaspoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 lbs spinach, cleaned, trimmed, and coursley chopped
1/2 cup milk
8 ounces cream cheese
few dashes worcestershire sauce
few dashes hot sauce
3/4 cup shredded mozarella cheese
salt and pepper
serve with crackers, baguette slices or breadsticks
1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook 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, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. 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 mozarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with reamaining mozarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve