These Ranch Veggie Bars are crazy easy to make and only take a little work from you. The base is crescent dough, then a layer of the creamy ranch and topped with broccoli, carrots, and cauliflower.
prep time:10 MINUTES
cook time:13-15 MINUTES
total time:30 MINUTES
INGREDIENTS:
- 1 (8 0z) can crescent rolls (or the seamless sheets they sell now!)
- 8 oz cream cheese, softened
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 (.05 oz packets) buttermilk ranch dressing powder
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 2 cups chopped carrots
DIRECTIONS:
- Heat oven to 375°F. Spray a 13×9 pan with non-stick spray.
- Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges.
- Bake for 13 to 15 minutes or until golden brown. Cool for 10 minutes.
- While cooling, in a stand mixer (or large bowl by hand), beat cream cheese till smooth. Add mayo, sour cream and buttermilk ranch dressing until well combined.
- Spread cream cheese mixture over crust. Top with chopped veggies.
- Serve immediately, or cover and refrigerate until ready to serve. When serving, cut into squares. This recipe stores were great for up to 24 hours ahead!
Recipe note:
In the produce section, you can usually find packages of premixed broccoli, cauliflower and carrots to save time!