Hot Spinach Dip

From Martha Stewart

This rich, creamy dip can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.
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Yield Makes 3 cups

Ingredients
    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

Method
Preheat oven to 425°F. 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.