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
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 13x9-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.