Grecian Appetizers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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

Recipe

• 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.