Baked Artichoke Squares

I am always a fan of a good spinach-artichoke dip, so when I saw this recipe on BMK's blog, I saved it right away! This was fairly simple to prep - although don't get discouraged if your crescent rolls don't roll out perfectly or form a "crust". Just make sure they are all attached together to make one big rectangle and you will be fine - mine was not pretty but it did the job!

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

from Reservations Not Required

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.