¼cupfreshly shredded Parmesan cheeseor use additional mozzarella
salt and freshly ground black pepperto taste
Preheat oven to 425°F. Lightly grease or oil a ½ quart casserole dish and set aside.
In a large pot, add oil, onion, and garlic and cook over medium heat until translucent, 4-5 minutes.
Add half of spinach, and wilt slightly. Add remaining spinach and cook until completely wilted, about 5 -8 minutes. Pour into colander, pressing spinach mixture to drain well. Set spinach mixture aside.
Add milk and cream cheese to same pot and heat on medium, whisking until cheese is melted (about 3 minutes). Stir in spinach mixture, Worcestershire, hot sauce, parmesan, and ¼ cup of mozzarella.
Add spinach dip mixture to casserole dish and sprinkle with remaining ¼ cup mozzarella. Bake for 20-25 minutes, until golden brown and bubbling.
Serve with crostini, baguette or crackers.
To prepare ahead, simply follow all instructions except baking. Store in the fridge for up to 3 days. Rest for one hour at room temperature before baking as directed.
To use frozen spinach, defrost and drain two 10 ounce packages of frozen spinach. Add in place of fresh spinach and follow remaining instructions.