- 1 packet Artichoke & Spinach Dip Mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1-1/2 cups shredded cheese (Colby or Monterey Jack)
- 1 package refrigerated crescent rolls
- 1/2 cup grated Parmesan cheese, optional
- Paprika, optional
Mix the Artichoke & Spinach Dip Mix according to the directions. Let chill for 2 to 4 hours. Preheat oven to 375°. Separate dough into 2 large rectangles. Place in ungreased 13×9-inch pan; press over bottom and up sides to form a crust. Bake 10 minutes or until golden brown. Cool completely. Spread mixture onto the crust, sprinkle the cheese on top and garnish with paprika. Bake 10 minutes. Cut into 2-inch squares. Serve warm.
Recipe and picture courtesy of Country Home Creations.