Hot Spinach Dip

I’ve been craving spinach dip so decided to whip up a batch as a little appetizer before dinner tonight. I definitely prefer hot spinach dips over the cold, which is what I’ve always made in the past. I’m not a big fan of all the mayo and sour cream in the cold dips. And I like spinach dip a little creamier rather than a full blown pile of spinach on a chip. I couldn’t quite find what I was looking for so I came up with this and it turned out great. Definitely a keeper in my books!

This is also my entry for this week’s Weekend Herb Blogging, which also happens to be the Second anniversary of Weekend Herb Blobbing. If you’re a fan of Weekend Herb Blogging, pop over to Kalyn’s Kitchen and vote for your favorite herb and favorite vegetable of 2007. The results of the poll determine the winner of the contest to predict the favorites. Congrats to Kalyn for another successful year of Weekend Herb Blogging!

Hot Spinach Dip

2 teaspoons olive oil
1 cup onion, diced
2 garlic cloves, finely minced
1 pound fresh spinach, cleaned, trimmed & coarsely chopped
1/2 cup milk*
8 ounces cream cheese*
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 – 1 cup mozzarella cheese, shredded
1/2 tsp paprika
Coarse salt and ground pepper

Preheat oven to 425 degrees.

In a pot, heat 1 tbsp oil over medium heat. Add spinach; cook until completely wilted, approximate 5 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

Add remaining olive oil to pot. Saute onions and garlic, until softened and onions lightly browned. Add milk and heat. Stir in cream cheese until smooth. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper. Stir in paprika. Pour into a shallow baking dish; sprinkle with remaining mozzarella. Bake until golden brown, 15-20 minutes.

* I use skim or lowfat milk and reduced fat cream cheese when cooking

Tagged as: appetizer, dip