Ingredients:
1 Pound Of Chopped Fresh Spinach
8 Ounces Of Philadelphia Cream Cheese
1 Cup Of Grated Mozzarella Cheese
2 Teaspoons Of Flora Extra Virgin Olive Oil
1 Cup Of Diced Vidalia Onion
2 Finely Minced Garlic Cloves
1/2 Cup Of 2% Milk
3 Dashes Of BullDog Worcestershire Sauce
3 Dashes Of Louisiana Hot Sauce
1/2 Teaspoon Of Organic Paprika
1 Pinch Of Fine Table Salt
1 Pinch Of Ground Black Pepper
Information:
Serving Size 6
303 Calories Per Serving
22 Grams Of Fat
Cooking Directions:
To start this mouthwatering recipe, you will first want to preheat your oven to 425 degrees Fahrenheit, or about 230 degrees Celsius. Next take out a cooking pot, and heat 1 tablespoon of Flora extra virgin olive oil over medium heat. Next add in your pound of fresh chopped spinach, and cook it for about 5 minutes, or until the spinach has completely wilted. Once you are done there, transfer the spinach to a colander, and drain and press to release all of the unneeded liquids. Next up add in the second tablespoon of olive oil to another baking pot, and then add in your onions and garlic. Saute these ingredients until they are golden brown and tender. Once done there add in your milk, stir until the milk is warm. Next add in the cream cheese, again stirring until you have a smooth consistent mixture. Next add in your spinach, BullDog Worcestershire Sauce, Louisiana Hot Sauce, and half of the grated mozzarella cheese. Again stir it well, until the cheese is all melted, and you have a nice smooth consistent creamy mixture. Next season the mixture with the paprika, salt, and black pepper, then stir again. Finally pour this creamy mixture into a shallow baking dish, scatter the remaining mozzarella cheese over the top of it, and bake it in the oven for about twenty minutes. You want the surface of it to be a golden brown. Serve the dish warm with bakery fresh sliced French bread, or some GeniSoy Soy Tortilla Chips. I served it with Rodney Strong Symmetry Meritage Red Wine, and it was an excellent party dish.
