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Artichoke-Parmesan Squares

Source of Recipe

mormanchic.com


List of Ingredients

1-1/2 oz. pkg. dry vegetable soup mix, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 - 8oz. pkgs. refrigerated crescent roll dough
10-oz. pkg. frozen chopped spinach, thawed and drained
14-oz. can artichoke hearts, drained and chopped
8-oz. can water chestnuts, drained and chopped
4 oz. feta cheese, crumbled
2 to 3 cloves garlic, pressed
1/2 cup pine nuts, toasted and chopped
1/4 cup grated Parmesan cheese




Recipe

Blend together half the dry soup mix, mayonnaise and sour cream; set aside. (Use remaining soup mix for another recipe) Unroll packages of crescent dough on a greased 15 x 10" jelly roll pan. Seal perforations of dough and press dough up sides of pan to form crust.

Bake at 375ºF for 10-12 minutes or until golden. Add spinach, artichokes and water chestnuts to the mayonnaise mixture; stir in feta cheese and garlic.

Fold in pine nuts and spread mixture over crust. Sprinkle with Parmesan cheese. Bake an additional 10-12 minutes or until heated through. Cut into 2-inch squares.

Makes about 35 squares.