Artichoke-Parmesan Squares

By jonil

Filled with so many tasty ingredients, this is sure to be a hit when you serve it to family and friends.

Ingredients

• 1 1/2oz pkg. dry vegetable soup mix, divided
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 8oz pkgs regrigerated 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

Preparation

Step 1

Blend together half the dry soup mix, mayo and sour cream; set aside (Use remaining soup mix for another recipe)

Unroll pkg of crescent dough on a greased 15"x10" jelly-roll pan. Seal perforations of dough and press dough up sides of pan to form a crust. Bake at 375 for 10-12 minutes or until golden.

Add spinach, artichoke and water chestnuts to mayo 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" squares.