Hot Spinach Dip
"This rich, creamy dip 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...."
INGREDIENTS
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2 teaspoons olive oil, plus more for baking dish
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3 dashes Worcestershire sauce
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1 medium onion, diced
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3 dashes hot sauce, such as Tabasco
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2 garlic cloves, minced
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3/4 cup shredded mozzarella
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2 pounds spinach, cleaned, trimmed and coarsely chopped
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Coarse salt and ground pepper
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1/2 cup milk
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Baguette slices, breadsticks or crackers, for serving
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6 ounces reduced-fat bar cream cheese
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