- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Artichoke and Green Chile Squares
Ingredients
2 cans (8 ounces each) refrigerated crescent roll dough
1 cup shredded Monterey Jack cheese
1 cup freshly-grated parmesan cheese
1/2 cup mayonnaise
1 can (14 ounces) artichoke hearts, drained and chopped
1 can (4 ounces) chopped green chilies, drained
Directions
Unroll crescent roll dough and press into bottom and up the sides of ungreased 12x10-inch jelly roll pan, sealing seams. Bake at 375 degrees F for 10 minutes.
When the crust is baking, combine the cheeses, mayonnaise, artichoke hearts and chilies. Mix well. Spread over the crust. Put back into the oven and continue baking another 15 minutes. Remove from oven and cool 10 minutes. Cut into squares.