This classic spinach dip is a guaranteed crowd pleaser at any gathering. Serve it with fresh baguette or pita and your guests will quickly make the dip disappear. It can be assembled up to 3 days ahead, and kept in the fridge, making it the perfect party dish. Just bake 30 minutes before guests arrive, and you are all set.

Hot spinach dip

Author: adapted from


  • 1 tablespoon olive oil, plus more for baking dish
  • 1 medium onion, finely minced
  • 2 garlic cloves, minced
  • 2 pounds spinach, trimmed and finely chopped (or 2 10 oz packs of frozen spinach, thawed)
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce optional
  • 3/4 cup shredded mozzarella
  • Fine sea salt and ground pepper to taste


  1. Preheat oven to 425 F.
  2. Heat olive oil over medium in a large pan. Add onion and cook for 4-5 minutes, until translucent. Add garlic and cook for another 1-2 minutes.
  3. Add spinach in two additions, letting each batch wilt before adding the next; cook until completely wilted, about 5 to 8 minutes. Transfer to a colander; and press spinach mixture to make sure all of the excess liquid has been released.
  4. In the same pot, warm milk over medium-high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella. Season with salt and pepper, to taste.
  5. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
  6. Bake until bubbly and golden brown, about 25 minutes.

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