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Hot Spinach Dip

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Ingredients


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


Directions


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


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