Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Thaw the spinach completely, then use your hands or a clean towel to squeeze out every last drop of moisture. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add the minced onion and sauté until softened and translucent (about 4–5 minutes). Add the minced garlic and cook for one minute until fragrant.
  3. Remove the skillet from the heat. Add the squeezed spinach to the onion mixture and stir well to combine.
  4. In a separate large bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth. Whisk in the Worcestershire sauce, salt, pepper, and nutmeg.
  5. Fold in 3/4 cup of the Parmesan cheese, the mozzarella, and the fresh parsley into the cream mixture. Then, gently fold in the spinach mixture until just combined.
  6. Spoon the dip mixture evenly into a greased 9-inch pie dish or 1.5-quart baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top.
  7. Bake for 20–25 minutes, or until the dip is hot all the way through and the top is golden brown and bubbling around the edges.
  8. Let the dip rest for 5 minutes before serving warm with sturdy crackers, pita chips, or crudités.