Friday, June 7, 2013

Fresh Spinach Dip Recipe

We love this spinach dip* because it incorporates fresh leaves of spinach instead of canned or frozen. And at Breadsmith we always think fresh is best!

Image by Daniella Segura.

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
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
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 the dip hot with Breadsmith bread. We love it with toasted Sourdough or cubed and toasted Austrian Pumpernickel.


*adapted from

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