Spinach Artichoke Squares|
Can you say "yum"? These flavorful appetizers are a great variation on spinach artichoke dip. They can be made ahead of time and served cold, or are excellent piping hot right out of the oven. Prepared products and convenient ingredients make this a terrific last minute appetizer, or main dish when served with a simple salad, when company drops in unexpectedly.
1 8 ounce can refrigerated crescent rolls
1/2 cup freshly grated Parmesan cheese, divided
8 ounces room temperature cream cheese
1/2 cup sour cream
10 ounces thawed frozen chopped spinach, squeezed until dry
14 ounces artichoke hearts, drained and coarsely chopped
Preheat the oven to 375 degrees. Unroll the crescent dough and place on a 13 X 9 inch pan. Gently press though dough evenly into the pan and 1/2 inch up the sides of the pan to form a crust, paying special attention to seal the roll perforations. Sprinkle the dough with 3 tablespoons of the Parmesan cheese. Bake for 5 minutes, then remove from the oven. While the crust is baking, beat the cream cheese until smooth and creamy. Add the egg, sour cream, and remaining Parmesan cheese and mix until smooth. Fold in the spinach and artichoke hearts. Spread the mixture evenly over the prepared crust. Bake for an additional 13-15 minutes, or until the crust is golden brown and the filling is set. Cut into squares and serve hot or cool to room temperature. Store in a tightly sealed container in the refrigerator for up to 24 hours. To reheat, bake at 375 degrees for 5-10 minutes, or until piping hot.
Makes 30 appetizers.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes