Hot Spinach Dip

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
1-2 tsp Worcestershire sauce (to taste)
1 tsp hot sauce, such as Tabasco (to taste)
1/4 cup shredded fresh parmesan
3/4 cup shredded mozzarella cheese, plus 3/4 cup more for topping
Coarse salt and ground pepper
Baguette slices, pita chips, breadsticks, or crackers, for serving

1. Preheat oven to 425. In a large pot warm oil over medium heat. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2. Add spinach in four 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.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, parmesan, and 3/4 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 3/4 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot. Makes 3 cups.
~*~ From a recipe by Martha Stewart, adapted by Suzy ~*~