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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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adapted from Martha Stewart. no mayo here! Ingredients:
2 teaspoons olive oil, plus more for baking dish |
1 medium onion, diced |
4 garlic cloves, minced |
2 lbs spinach, cleaned, trimmed, and coarsely chopped |
1/2 cup milk |
8 ounces reduced-fat bar cream cheese |
4 dashes worcestershire sauce |
6 dashes hot sauce, such as tabasco |
1 cup shredded mozzarella cheese |
coarse salt and pepper |
baguette, slices for serving |
Directions:
1. Preheat oven to 425 degrees. In a large pot, heat oil over medium. 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 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste (I use a generous amount!). Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with bread.
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