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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I started making this in college when the dining hall food just didn't satisfy. I call it Hands-Off because whenever I make it, nobody can keep their hands off of it, including me! (Note: for reduced fat recipe, use low fat sour cream and skim milk) Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed and sqeezed dry |
2 packages dry alfredo sauce mix |
2 cups milk |
6 -8 cloves garlic, minced |
3/4 cup sour cream |
tortilla chips |
1 can water-packed artichoke hearts, drained and chopped (optional) |
1 -2 roma tomato, diced (for garnishing) (optional) |
Directions:
1. Preheat oven to 350°.
2. Prepare alfredo sauce mix in saucepan using only 2 cups milk (do not follow package directions).
3. Continually whisk sauce until thickened.
4. Put spinach in 9x13 baking dish.
5. Add sour cream and garlic to spinach.
6. Optional: Add chopped artichokes to baking dish.
7. Pour alfredo sauce over spinach mixture and stir everything together.
8. Bake in oven 20-25 minutes.
9. Garnish with diced tomatoes, if desired, and serve with tortilla chips.
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