SERVED HOT OR CHILLED WITH TOASTED BREAD or Melba toast, this dip is beloved at cocktail receptions all over the South and couldn’t be easier to prepare. The textural contrast between the soft spinach and cream cheese and the crunchy water chestnuts is amazing. Perhaps best of all, the dip can be made in advance and frozen in smaller individual ramekins for future entertaining emergencies.

Makes about 3 cups

INGREDIENTS

• 2 tablespoons butter
• 4 scallions (part of green tops included), minced
• 2 garlic cloves, minced
• Two 10-ounce packages frozen chopped spinach, thawed
• 1⁄2 cup milk
• 6 ounces cream cheese
• 4 ounces water chestnuts, drained and chopped
• 1⁄2 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste
• Tabasco sauce to taste

INSTRUCTIONS

1. Preheat the oven to 400°F. Grease a 1 1⁄2-quart shallow baking dish and set aside.
2. In a large, heavy pot, melt the butter over moderate heat.
3. Add the scallions and garlic, and cook, stirring, for about 5 minutes.
4. Add the spinach, cover, and cook until the spinach is completely wilted, about 8 minutes.
5. Transfer the cooked spinach to a colander and drain well, pressing to extract all liquid.
6. Add the milk to the pot used to wilt the spinach.
7. Increase the heat slightly and whisk in the cream cheese until melted, about 3 minutes.
8. Add the drained spinach, water chestnuts, Worcestershire sauce, salt, pepper, and Tabasco.
9. Stir the mixture until well blended.
10. Scrape the mixture into the prepared baking dish.
11. Bake the dip until bubbly, about 20 minutes.
12. Serve the dip hot, or let it cool and then refrigerate until ready to serve.