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SPINACH AND ARTICHOKE DIP PARTY SQUARES

These Spinach and Artichoke Dip Party Squares start out with basic, traditional spinach artichoke dip.  Then, you add in shredded Parmesan and Monterey  Jack cheese to make it more gooey and melty once it's baked.
Slather the dip mixture over a partially-baked crescent roll crust, and then bake until heated through.  Once everything's warm and melty-gooey, cut it into yummy little grab-em'-up-with-your-fingers party squares.

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SPINACH AND ARTICHOKE DIP PARTY SQUARES

Bake it on a crescent roll crust and turn everyone's favorite Spinach & Artichoke Dip into delicious party squares! Perfect for gobbling up during game day watching.

INGREDIENTS:

• 2 packages crescent rolls
• 1 (1.4 oz.) envelope vegetable soup mix {I use Knorr Vegetable Soup & Recipe Mix}
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 (10 oz.) package frozen chopped spinach, thawed and well-drained
• 1 (14 oz.) can artichoke hearts in water, well-drained & coarsely chopped
• 1 (8 oz.) can water chestnuts, finely chopped
• 1 clove garlic, minced
• 8 oz. (2 c.) grated Monterey Jack cheese
• 1/2 c. grated Parmesan cheese

INSTRUCTIONS:

1. In a mixing bowl, combine soup mix, mayonnaise, and sour cream; set aside for soup mix to soften while you prepare the remaining ingredients.
2. Unroll crescent rolls and fit into a lightly greased jelly roll pan or rimmed cookie sheet; press seams together to form a crust. Bake at 375 degrees for 10-12 minutes or until very light golden brown.
3. Add garlic, spinach, artichokes, water chestnuts, and Monterey Jack cheese to soup mixture. Stir well to combine.
4. Spread soup mixture over partially-baked crust. Sprinkle Parmesan evenly over the top. Bake for an additional 10-12 minutes until heated through.
5. Cut into squares and serve. {I use a pizza cutter to make for very easy cutting.}

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