Grecian Appetizers

Description

Delicious and easy. Great for an appetizer buffet. From dailyrecipe.com, I believe.

Ingredients

• 1 (1.8 ounces) package dried vegetable soup mix
• ½ cup mayonnaise
• ½ cup sour cream (light is ok)
• 2 (8 ounces) packages refrigerated crescent dinner rolls (reduced-fat OK)
• 1 (10 ounces) package frozen chopped spinach, thawed and drained
• 1 (8 ounces) can water chestnuts, drained
• 1 (14 ounces) can artichoke hearts, drained
• 4 ounces feta cheese, crumbled
• 1 clove garlic, minced
• ¼ cup grated parmesan cheese

Procedures

1. Preheat oven to 375°F.
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.