India-HOT SPINACH DIP

India-HOT SPINACH DIP
India-HOT SPINACH DIP
This recipe is awesome as a dip and would be just as delicious as a side. While the original version of the recipe calls for three dashes of Worcestershire sauce, each time I’ve made this I find myself using double that — same goes for the hot sauce, too. But that’s my own preference; feel free to play around with flavors. I would even recommend mixing in some freshly grated nutmeg and forgoing the topping of mozzarella, if you’re serving it as a side. I’ve tried this using both fresh and frozen spinach — and a combination of both! — and honestly, the difference isn’t noticeable enough in the finished product to deem one better than the other. Thus, the choice is yours. The frozen spinach is definitely a bit easier — you’ll just add it, completely drained of excess liquid, directly to the cream cheese sauce and then add in the mozzarella cheese.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 3
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • kosher salt and freshly ground pepper
  • worcestershire sauce to taste
  • hot sauce to taste
  • 2 teaspoons olive oil, plus more for the baking di
  • 1 medium onion finely diced
  • 2 garlic cloves minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped, or 2 10-ounce packages frozen chopped spinach, thawed and thoroughly drained
  • 1/4 cup stock or water
  • 1/2 cup milk
  • 6 ounces reduced-fat cream cheese
  • 1 cup grated mozzarella
  • baguette slices, breadsticks, or crackers for serving
  • Carbohydrate 36.467535039748 g
  • Cholesterol 64.1108182847147 mg
  • Fat 24.4228428520083 g
  • Fiber 7.65862516240676 g
  • Protein 25.8663205268498 g
  • Saturated Fat 11.5615538905733 g
  • Serving Size 1 1 Serving (523g)
  • Sodium 1385.01658382019 mg
  • Sugar 28.8089098773413 g
  • Trans Fat 5.61165468427979 g
  • Calories 451 calories

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 and softened, 5 to 8 minutes. 2. Add spinach in two additions adding a portion of the stock or water with each and cover with a lid. Let 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 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste. 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. http://www.foodpeoplewant.com/hot-spinach-dip/

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