We all love a little nosh every now and again, don’t we? I know I do! Last week, for thanksgiving, my family asked me to bring an appetizer for everyone to nibble on while the dinner was still cooking. My first thought was spinach and artichoke dip but I thought about dip and bread bowls and I was getting way ahead of myself.

So, I decided to make something like a focaccia, pizza or crostini. I got some tips on the Pillsbury website and kind of came up with a little som’ som’.

What you need:

2 cans of Pillsbury Crescent dough

10 oz chopped spinach, drained

1 14 oz can of artichoke hearts, chopped

1 Tablespoon garlic

1/3 cup mayonnaise

8 oz cream cheese, softened

1/3 cup sour cream

3/4 cup grated parmesan

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To start, unroll the 2 cans of crescent dough into a 13 x 9 inch baking dish. make sure to pinch together the perforated seams. Bake at 425 for about 15 minutes to crisp up the “crust”. AKA Blind bake.

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While the crust is cooking, prepare the spinach. I used frozen spinach and used a tea towel to squeeze it dry.

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Chop up the artichoke hearts.

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And in a medium bowl mix together the mayo, cream cheese, sour cream, parmesan, spinach, and artichokes. You can add salt if you need to but the parm cheese has a nice salty flavor.

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Spread the artichoke and spinach “dip” over the entire surface of the crescent dough which should be a nice golden brown color. Bake for 15 – 20 minutes.

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I made these the night before and weren’t completely satisfied with them at room temperature. So I sliced them into mini pizza squares and toasted in the toaster oven.

These are tasty. They would have to be with all the mayo and cream cheese alone! I love the buttery crisp crust and slight sweetness from the crescent dough combined with the creamy savory flavor of the spinach and artichokes.

The family was very pleased snacking on these puppies with the bottles of wine we consumed and I plan on making these again for an upcoming Potluck!