Grecian Appetizers

• 1 (1 7/8 ounce) packagedried vegetable soup mix
• 12 cup mayonnaise
• 12 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
• 14 cup grated parmesan cheese

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.

vegetable soup, mayonnaise, sour cream, rolls, water chestnuts, feta cheese, clove garlic, parmesan cheese

Taken from www.food.com/recipe/grecian-appetizers-93413 (may not work)