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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicious and easy. Great for an appetizer buffet. from , I believe. Ingredients:
1 (1 7/8 ounce) package dried vegetable soup mix |
1/2 cup mayonnaise |
1/2 cup sour cream (light is ok) |
2 (8 ounce) packages refrigerated crescent dinner rolls (reduced-fat ok) |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1 (8 ounce) can water chestnuts, drained |
1 (14 ounce) can artichoke hearts, drained |
4 ounces feta cheese, crumbled |
1 clove garlic, minced |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 375.
2. Unroll the packages of crescent dough on a 15x10 jelly roll pan.
3. Lay them side by side, and press perforations together on bottom and up the sides of the pan, to form a crust.
4. Bake for about 10 minutes, or until light golden brown.
5. Combine dry soup mix, mayonnaise and sour cream in a medium bowl.
6. Squeeze as much liquid as possible from the thawed spinach, and add to the soup mixture.
7. Chop (or pulse in a food processor) the artichoke hearts and water chestnuts.
8. (Chop to a medium coarseness- not too fine).
9. Add artichokes, water chestnuts, garlic and feta cheese to soup mixture; combine thoroughly.
10. Spread evenly over the crust.
11. Sprinkle evenly with the Parmesan cheese.
12. Bake 10-12 minutes, or until heated through.
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