India Hot Spinach Dip
This recipe is awesome as a dip and would be just as delicious as a side. While the original version of the recipe calls for three dashes of Worcestershire sauce, each time I've made this I find myself using double that — same goes for the hot sauce, too. But that's my own preference; feel free to play around with flavors. I would even recommend mixing in some freshly grated nutmeg and forgoing the topping of mozzarella, if you're serving it as a side. I've tried this using both fresh and frozen spinach — and a combination of both! — and honestly, the difference isn't noticeable enough in the finished product to deem one better than the other. Thus, the choice is yours. The frozen spinach is definitely a bit easier — you'll just add it, completely drained of excess liquid, directly to the cream cheese sauce and then add in the mozzarella cheese.
This recipe is awesome as a dip and would be just as delicious as a side. While the original version of the recipe calls for three dashes of Worcestershire sauce, each time I've made this I find myself using double that — same goes for the hot sauce, too. But that's my own preference; feel free to play around with flavors. I would even recommend mixing in some freshly grated nutmeg and forgoing the topping of mozzarella, if you're serving it as a side. I've tried this using both fresh and frozen spinach — and a combination of both! — and honestly, the difference isn't noticeable enough in the finished product to deem one better than the other. Thus, the choice is yours. The frozen spinach is definitely a bit easier — you'll just add it, completely drained of excess liquid, directly to the cream cheese sauce and then add in the mozzarella cheese.
- kosher salt and freshly ground pepper
- worcestershire sauce to taste
- hot sauce to taste
- 2 teaspoons olive oil, plus more for the baking di
- 1 medium onion finely diced
- 2 garlic cloves minced
- 2 pounds spinach, cleaned, trimmed, and coarsely chopped, or 2 10-ounce packages frozen chopped spinach, thawed and thoroughly drained
- 1/4 cup stock or water
- 1/2 cup milk
- 6 ounces reduced-fat cream cheese
- 1 cup grated mozzarella
- baguette slices, breadsticks, or crackers for serving
- Carbohydrate 36.467535039748 g
- Cholesterol 64.1108182847147 mg
- Fat 24.4228428520083 g
- Fiber 7.65862516240676 g
- Protein 25.8663205268498 g
- Saturated Fat 11.5615538905733 g
- Serving Size 1 1 Serving (523g)
- Sodium 1385.01658382019 mg
- Sugar 28.8089098773413 g
- Trans Fat 5.61165468427979 g
- Calories 451 calories
Step-by-step
- Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned and softened, 5 to 8 minutes.
- Add spinach in two additions adding a portion of the stock or water with each and cover with a lid. Let the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
- In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
- Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.
Processing moisture is the primary barrier when preparing baked spinach dips for a crowd. Two pounds of fresh leaves release an immense amount of water, which will break dairy emulsions if left unchecked. Squeezing cooked greens through a colander removes excess liquid before dairy enters the pot. Whole milk and reduced-fat cream cheese require medium heat to emulsify without scorching the dairy solids. Whisking continuously at 425 degrees Fahrenheit ensures the cheese sauce achieves a smooth consistency before hitting the oven.
Managing Moisture and Texture
Frozen spinach requires equal attention regarding water content. Thawed packages hold dense pockets of liquid that must be pressed out manually. Substituting fresh leaves with frozen product changes the volume ratio slightly, but the structural integrity of the final bake remains stable. Using a Dutch oven provides even heat distribution during the initial onion and garlic softening phase, which takes roughly five to eight minutes over medium flame.
Baking and Reheating Strategy
Baking this dish requires a shallow 1.5-quart vessel to maximize surface area for the mozzarella topping. The cheese layer browns adequately within twenty to twenty-five minutes at 425 degrees. Storing assembled, unbaked portions in the refrigerator works for up to twenty-four hours, though extended holding times compromise the crispness of the surrounding baguette slices or crackers upon service.
