Hot Spinach Dip

Forgot to take a picture of the spinach dip we made for Maren and Derek's New Years Eve party... but Martha's is prettier anyway. It is SO very good- it didn't last long. Fresh n Easy has mini-baguettes that are perfect for slicing and serving with this dip.

Hot Spinach Dip

Makes 3 cups

2 tsp olive oil, plus more for baking dish
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 C. milk
6 oz. cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium.
Add spinach in two additions, letting the first batch wilt before adding the next; add garlic; cook until spinach is completely wilted, about 5 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 bread and crackers.