Hot Spinach Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This rich, creamy dip can be assembled through step 2 up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions
Ingredients
2 tsp. olive oil
1 medium onion
2 clove garlic
2 lb. spinach
1/2 c. milk
6 oz. reduced-fat bar cream cheese
3 dash Worcestershire sauce
3 dash Hot sauce
3/4 c. shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers
Instructions
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.
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