8 oz softened cream cheese,

room temperature

½ c sour cream

1 c alfredo sauce

1 tsp onion powder

½ tbsp garlic powder

½ tsp salt

dash worcestershire sauce

12 oz frozen spinach,

thawed + dried

½ c shredded parmasean

¾ c shredded mozzarella

Cantina style chips

Step 1

Let spinach thaw out over night in the fridge. Squeeze out all water.

Step 2

In mixing bowl, stir together softened cream cheese, sour cream, Alfredo sauce, garlic powder, onion powder, and salt.

Step 3

Once mixed add a dash of worcestershire sauce and stir.

Step 4

Add in spinach and stir.

Step 5

Add in shredded parmesan and mozzarella, stirring until just combined.

Step 6

Pour into an oven safe baking dish and smooth out. Bake 20 minutes or until bubbly.

Step 7

Serve with cantina chips.

>TIP

Great with leftover Alfredo sauce or a jar of Classico’s four cheese Alfredo.

Thin and crispy cantina chips are my fave, but pita chips or crostini’s are just as great.

Preheat oven to 375°.