Are you working today? I am. The freeway was completely empty as is the parking lot at my building. You know what wasn't empty on my lunch break?....Target. Way too many people at Target when all I needed were a couple things but almost all checkout lanes were open so I didn't wait too long. Are you braving Target today for all the 50% off Christmas decorations?
And now on to the recipe...
I made hot spinach dip that I had Pinterested (is that a word now?) for last night's Christmas festivities. It was delicious and I would know since as the pregnant lady I devoured half the dish on my own. I served it with Triscuits and really good artichoke/garlic spiced tortilla chips that I found at Fresh & Easy. Also, I used frozen spinach that was prechopped- definite time saver.
Hot Spinach Dip (Martha Stewart)
- 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
- Baguette slices, breadsticks, or crackers, for serving
- 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.