Hot spinach dip

Ingredients

• 1 teaspoon olive oil, plus more for coating the pan
• 9-10 ounces fresh baby spinach leaves, stems removed (or 10 oz chopped spinach)
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated or shredded parmesan cheese, preferably freshly grated/shredded
• 1 1/2 teaspoons minced fresh garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh chives
• For serving, crackers, pita, fresh bread and vegetables

Method

1. Preheat the oven to 375 F. Coat a baking dish or oven-proof skillet with a thin layer of olive oil.
2. Heat a teaspoon of oil in a large skillet over medium-high heat. Add the spinach and cook until wilted, stirring frequently. Remove the pan from the heat and let the spinach cool.
3. When cool enough to handle, wrap the spinach in a kitchen towel or paper towels and wring out all the water. Transfer the spinach to a cutting board and coarsely chop. Set aside.
4. In a large bowl, combine the cream cheese, sour cream, 3/4 cup of the mozzarella cheese, parmesan cheese, garlic, salt and black pepper. Mix until well blended. Fold in the spinach.
5. Transfer the mixture to the prepared baking dish and top with the remaining 3/4 cup of mozzarella cheese.
6. Bake for 20 minutes, or until the cheese is golden and the dip is bubbly. If desired, place the pan under the broiler and cook for an additional 1 to 2 minutes to brown the cheese further.
7. Top with chives and serve with crackers, bread and vegetables.