Pauline'S Favorite Appetizer

• 2 pkgs. crescent rolls
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 pkg. (.9 oz) dry vegetable soup and dip mix
• 1 - 10 oz. pkg. chopped spinach, thawed and drained
• 1 - 10 oz. jar artichoke hearts in water, drained and chopped
• 1 - 8 oz. can sliced water chestnuts, drained and chopped
• 1 - 4 oz. pkg. feta cheese
• 1 crushed garlic clove
• 1/4 c. fresh grated Parmesan cheese

1. Preheat oven to 375 degrees.
2. Unroll crescent rolls and press into a 10 X 15 inch pan.
3. Seal perforations by rolling or pressing dough and push up the edges to form a crust.
4. Bake 10 to 12 minutes or until light golden brown.
5. Mix mayonnaise, sour cream and soup mix.
6. Drain spinach, squeeze out all the water and add to mix.
7. Drain artichokes and water chestnuts, chop and add.
8. Mix in feta cheese and garlic.
9. Spread spinach mixture evenly over crust. Grate Parmesan cheese over the top.
10. Bake 10 - 12 minutes or until heated through.
11. Remove from oven and cut into squares.

crescent rolls, mayonnaise, sour cream, vegetable soup, chopped spinach, water, water chestnuts, feta cheese, garlic, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18951 (may not work)