The next time I make this I will probably add in a handful of shredded cheddar cheese (most likely white cheddar so it blends in with the rest of the topping) in order to bind the spinach-artichoke mixture together more. It was very tasty, but almost slid right off the crust when you bit into it, so I am thinking the added melted cheese will do a good job of holding it together. This is a great appetizer to make for a crowd!
Baked Artichoke Squares
Makes 24 squares
2 8-ounce cans refrigerated crescent dinner rolls
1 14-ounce can artichoke hearts, drained and chopped
1 9-ounce package frozen spinach, thawed and squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 teaspoon garlic powder
Preheat oven to 375 degrees F.
Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch baking pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal.
Bake for 10-12 minutes or until light golden brown.
Meanwhile, in a medium bowl, combine all remaining ingredients; mix well. Spread mixture evenly over partially baked crust.
Bake for an additional 8-10 minutes or until topping is thoroughly heated. Cut into squares and serve warm.