Food & Cooking Recipes Appetizers Hot Spinach Dip 3.2 (2,586) 51 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 22, 2017 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr Yield: 3 cups This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself. Ingredients 2 teaspoons olive oil, plus more for baking dish 1 medium onion, diced 2 garlic cloves, minced 2 pounds spinach, cleaned, trimmed, and coarsely chopped ½ cup milk 6 ounces reduced-fat bar cream cheese 3 dashes Worcestershire sauce 3 dashes hot sauce, such as Tabasco ¾ cup shredded mozzarella Coarse salt and ground pepper Baguette slices, breadsticks, or crackers, for serving Directions 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. Minh + Wass Cook's Notes The recipe can be assembled through step two 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, drain well, and chop. Originally appeared: Everyday Food, April 2004 Rate It PRINT