For parties I usually make two batches of this; one with just a little bit of red pepper flakes and the other one really spicy! I have to say both bowls are always empty at the end of the night!
If you can’t get your hands on fresh spinach, you can use frozen instead. Just thaw it first and try to squeeze out excess liquid, so that the dip won’t turn out too runny. And if you want something extra special, you can serve this with homemade tortilla chips. Although it will taste just as great with store-bought ones!
2 teaspoons Bertolli olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 pounds spinach, coarsely chopped
1/3 cup Borden milk
6 ounces Philadelphia cream cheese
1 teaspoon Worcestershire sauce
1 teaspoon red pepper flakes
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Heat a large pan over medium heat and add the olive oil. Add onion and garlic and cook until translucent, about 6 to 8 minutes.
Add spinach and cook until completely wilted, 5 to 8 minutes. Transfer to a colander and drain, pressing the spinach down with the back of a wooden spoon to release all excess liquid.
In the same pot, warm the milk over high heat. Whisk in cream cheese until smooth and melted, about 3 minutes. Add spinach, Worcestershire sauce, red pepper flakes, and mozzarella and stir to combine. Season with salt and pepper. Simmer over medium low heat until ready to serve. Transfer to serving dish and serve with chips.
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Quick tip: Serve with chips – or with toast for a tasty lunch.