This is a recipe that I have made off and on for a few years but have never recorded anywhere. I didn’t get a picture of it but it is definitely one for the books!
The original recipe is here and I mostly follow it to the letter. It would also be really good with artichokes or maybe some parmesan cheese substituted for a bit of the mozzarella.
It is ooey gooey cheesy goodness but hey, the spinach and garlic have to count for something right? It is also a great recipe to do ahead of time and just pop in the oven when the time comes.
3 Tbsp butter
2 cloves garlic, peeled and chopped
1 bag fresh baby spinach (you might chop it if you mind bigger pieces of spinach in your dip)
1/2 cup white wine
salt and pepper to taste
hot sauce to taste
1/2 cup chopped green onion (I have used chives before too)
3 cups mozzarella cheese, shredded
1/2 cup mayonnaise
1/2 cup half-and-half (I usually use whole milk because I have it on hand)
Preheat oven to 350 degrees.
Melt butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach, and white wine. Cook and stir until spinach is wilted, 2 to 3 minutes.
Mix in salt, pepper, and hot sauce. Remove from heat. Drain off the liquid and transfer to a medium bowl.
Mix green onion, mozzarella cheese, mayonnaise, and half-and-half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
Bake in the preheated oven 20 minutes, or until bubbly and cheese is lightly browned.