Hot Spinach Dip

• 2 teaspoons olive oil, plus more for baking dish
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 pounds spinach, washed well and coarsely chopped
• 1/2 cup milk
• 6 ounces cream cheese, cut into pieces, softened
• 3 dashes Worcestershire sauce
• 3 dashes hot-pepper sauce, such as Tabasco
• 3/4 cup shredded mozzarella cheese (3 ounces)
• Coarse salt and freshly ground pepper

1. Preheat oven to 425F.
2. Heat oil in a Dutch oven (or large pot) over medium.
3. Add onion and garlic; cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
4. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, tossing frequently, 5 to 8 minutes.
5. Transfer mixture to a colander; drain, pressing to release all excess liquid.
6. In the same pot, bring milk just to a simmer.
7. Add cream cheese and cook, whisking, until melted, about 3 minutes.
8. Add spinach, Worcestershire sauce, hot-pepper sauce, and 1/4 cup mozzarella; stir to combine.
9. Season with salt and pepper.
10. Transfer mixture to a lightly oiled 1 1/4-quart shallow baking dish; sprinkle evenly with remaining 1/2 cup mozzarella.
11. Bake until bubbly and cheese is golden brown, 20 to 25 minutes.
12. Serve hot.
13. You can prepare the recipe through step 2 a day or two ahead; let spinach mixture cool, then refrigerate it in an airtight container before proceeding.

olive oil, onion, garlic, milk, cream cheese, worcestershire sauce, pepper, mozzarella cheese, salt

Taken from www.epicurious.com/recipes/food/views/hot-spinach-dip-387899 (may not work)