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Category: Cold
Prep Time: Cook Time: Total Time:
2 pkg (8 oz each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 oz) dry vegetable soup and dip mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts in water, drained and chopped
1 can (8 oz) sliced water chestnuts, drained and chopped
1 pkg (4 oz) crumbled feta cheese
1 garlic clove, minced
1/4 cup (1 oz) grated fresh Parmesan cheese
Preheat oven to 375. Unroll one pkg of crescent dough across one end of cookie sheet with longest sides of dough across width of pan. Repeat with remaining pkg of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven to a cooling rack.
Meanwhile, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach and squeeze out as much moisture as possible; add to bowl. Drain artichokes and water chestnuts and chop. Add artichokes, water chestnuts, feta cheese and garlic; mix well. Spread spinach mixture evenly over crust. Sprinkle Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares.
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GRECIAN PARTY SQUARES
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Category: Cold
Prep Time: Cook Time: Total Time:
2 pkg (8 oz each) refrigerated crescent rolls
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope (.9 oz) dry vegetable soup and dip mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts in water, drained and chopped
1 can (8 oz) sliced water chestnuts, drained and chopped
1 pkg (4 oz) crumbled feta cheese
1 garlic clove, minced
1/4 cup (1 oz) grated fresh Parmesan cheese
Preheat oven to 375. Unroll one pkg of crescent dough across one end of cookie sheet with longest sides of dough across width of pan. Repeat with remaining pkg of dough, filling pan. Roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven to a cooling rack.
Meanwhile, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach and squeeze out as much moisture as possible; add to bowl. Drain artichokes and water chestnuts and chop. Add artichokes, water chestnuts, feta cheese and garlic; mix well. Spread spinach mixture evenly over crust. Sprinkle Parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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