Hot Spinach Dip

Oh my goodness, Christmas is actually over. Where did the time go? It went by so fast and now I'm a little sad. I love having everyone together. The laughter, music, good food and just being with family. It's a wonderful way to live and I wish we could do it all the time. But, life has to resume to normal.
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)

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
• 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

Directions

1. 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.
2. 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.
3. 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.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Cook's Note

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.