Hot Spinach Parmesan Dip
This is my version of that great dip from T.G.I. Friday's
Everyone devours this!
2 tsp. olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb. fresh spinach, cleaned, trimmed and coarsely chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 (10 oz. pkgs. frozen spinach, thawed
1/2 cup milk
6 ounces cream cheese
3 dashes Worcestershire sauce
Pinch of cayenne pepper
3/4 cup Parmesan cheese
1/4 cup Pecorino Romano cheese
1 cup shredded mozzarella
Freshly ground black pepper
Baguette slices, breadsticks or tortilla chips, for serving
Preheat oven to 425 degrees F. In a large pot, heat oil over medium heat.
Add onion and garlic, cook until lightly browned, about 5 minutes.
Add spinach in two additions, letting the first batch wilt before adding the next.
Cook until completely wilted, 5 to 8 minutes
Add frozen spinach and incorporate.
Transfer to a colander and drain, pressing lightly with a spoon to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes.
Off heat, add spinach, Worcestershire sauce, Parmesan, Romano, cayenne pepper and 1/4 cup mozzarella; stir to combine. Season with pepper. I did not think it needed salt, but test it to suit your taste.
Pour into a lightly oiled 1-1/2 quart baking dish; sprinkle with remaining mozzarella and a sprinkling of paprika (optional) for color.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.