Crackersslices of baguette, or vegetables for serving
Instructions
Preheat the oven to 425°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
Return the skillet to the heat and add the milk, cream cheese, goat cheese and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
Transfer it to a three or four cup baking dish, sprinkle over the rest of the Parm,and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.
Notes
This has a lot of spinach in it, and when you are looking at the mound of fresh spinach you will likely think, “whoa, that is a LOT of spinach for a dip that is supposed to fit into a relatively small baking dish. The spinach will cook down and blend right into the other creamy ingredients, so just know that that huge pile will reduce dramatically as it cooks. Having said that, you do get a lot of spinach in this dip.