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Hot Spinach Dip

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• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425 degrees.

In a Dutch oven or large pot, heat oil over medium.

Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting 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 1/4 cup mozzarella; stir to combine.

Season with salt and pepper.

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.