Spinach and Artichoke Dip Party Squares

By srumbel

But know what makes Spinach and Artichoke Dip even better? {oh yes, it can be better}
Bake it on a crust! A yummy crescent roll crust, to be exact.
Read more at http://www.thekitchenismyplayground.com/2014/10/spinach-and-artichoke-dip-party-squares.html#o15OFXJq8dvxBIqa.99

Ingredients

• 2 packages crescent rolls
• 1 (1.4 oz.) envelope vegetable soup mix {I use Knorr Vegetable Soup & Recipe Mix}
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 (10 oz.) package frozen chopped spinach, thawed and well-drained
• 1 (14 oz.) can artichoke hearts in water, well-drained & coarsely chopped
• 1 (8 oz.) can water chestnuts, finely chopped
• 1 clove garlic, minced
• 8 oz. (2 c.) grated Monterey Jack cheese
• 1/2 c. grated Parmesan cheese
• Read more at http://www.thekitchenismyplayground.com/2014/10/spinach-and-artichoke-dip-party-squares.html#o15OFXJq8dvxBIqa.99

Preparation

Step 1

In a mixing bowl, combine soup mix, mayonnaise, and sour cream; set aside for soup mix to soften while you prepare the remaining ingredients.
Unroll crescent rolls and fit into a lightly greased jelly roll pan or rimmed cookie sheet; press seams together to form a crust. Bake at 375 degrees for 10-12 minutes or until very light golden brown.
Add garlic, spinach, artichokes, water chestnuts, and Monterey Jack cheese to soup mixture. Stir well to combine.
Spread soup mixture over partially-baked crust. Sprinkle Parmesan evenly over the top. Bake for an additional 10-12 minutes until heated through.
Cut into squares and serve. {I use a pizza cutter to make for very easy cutting.}

Read more at http://www.thekitchenismyplayground.com/2014/10/spinach-and-artichoke-dip-party-squares.html#o15OFXJq8dvxBIqa.99