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2 pkg. Refigerated crescent rolls
1 pkg. vegetable soup mix. (Knorr)
1/2 cup sour cream
1/2 cup mayo.
1 cup feta cheese (crumbled or done with grater)
1 pkg. frozen chopped spinach. defrosted and drained
1 - 8 oz. can artichoke hearts in water
1 - 8 oz. can water chestnuts
1 clove of garlic (crushed)
1/4 cup fresh parmesan cheese.
Pre-heat oven to 375 degrees.
Combine mayo, soup mix, and sour cream in bowl and set aside.
Unroll crescent rolls, and pat into cookie sheet
Bake 10 to 12 min. until golden.
Combine drained artichoke hearts,spinach and water chestnuts in food processor and chop - not too smooth. and add this to the soup mix in the bowl. Add the feta cheese and the garlic, and mix well.
Spread mixture evenly over partially baked crescent rolls, grate the 1/4 cup parmesan on top, and bake again until heated through. (10 - 12 min.
Cut into squares and serve.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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