Veronica's Hot Spinach, Artichoke and Chile Dip

Ingredients

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• 1 tablespoon olive oil, divided
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• 1 small onion, finely chopped
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• 2 cloves garlic, minced
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• 2 (10 ounce) packages frozen spinach - thawed, drained, and chopped
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• ½ cup milk
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• 6 ounces cream cheese
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• 1 cup shredded mozzarella cheese, divided
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• ¼ cup shredded Cheddar cheese
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• 2 dashes Worcestershire sauce
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• salt and ground black pepper to taste
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Instructions

1. 1
   Preheat the oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
2. 2
   Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes.
3. 3
   Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
4. 4
   Pour milk into the pot and return it to medium heat. Melt cream cheese into milk; cook and stir together, about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper.
5. 5
   Pour the mixture into the prepared baking dish and top with remaining 1/2 cup mozzarella cheese.
6. 6
   Bake in the preheated oven until bubbly and golden brown on top, 20 to 25 minutes.