Spinach Filled Garlic Twists - Deconfusified (Part 2 of 3) Spinach Dip

#2 Reason - When people want the recipe, it is much simpler to refer them to my blog than writing it out.

Start off by mincing a medium onion and two cloves of garlic. Toss into a pot with just enough olive oil to coat, and turn up the heat.
Add about 16oz of fresh spinach (about 2 bags). Depending on how 'leafy' you like it you may choose to chop it by hand, but I prefer to use the processor.

Cook for about 10 minutes on high heat. Spinach is naturally quite green, but it will become much more vivid. Scoop into a strainer, and allow any excess oil to drip away. Better down the drain than on the hips!

In the same pot (I know! Less dishes!) heat half a cup of milk, a few dashes of Worshtershire sauce, enough hot pepper oil to taste, and an 8oz brick of light cream cheese. The secret ingredient is feta cheese. Mmm, feta. No matter how high you turn the heat, there is to easy way to add it, so just accept the fact that it will be a little lumpy. I suppose you could pull out the processor again, but that would gum up the blades a little more than I like.

Whisk the spinach mixture back in.

(If you are using this recipe as a dip, use only 8oz of spinach. Top with mozzarella and bake for 15 minutes at 375.)