Ranch Raw Veggie Bars use fresh raw vegetables to make a quick and tasty snack or appetizer! The base is crescent dough, then a layer of creamy ranch and topped with broccoli, carrots and cauliflower.
A Quick & Healthy Appetizer Idea
Have you ever had these types of bars before? I have gone almost 29 years (let’s not talk about that) without ever having one. HOW?
This is so right up my alley…and I have been to a million potlucks, football parties and baby showers and I have never seen these before!
For Easter we had a little unconventional dinner and my friend Kerri (of Kerri’s Tuna Pasta Salad) brought these Ranch Veggie Bars. At first I thought they were some strange dip, but then I realized they were bars.
After my first bite I was hooked and ate 3 in a minute. They are seriously so good and I like to pretend they are totally healthy with all the fresh raw veggies on top.
The Best Veggie Appetizers
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 creamy ranch and topped with broccoli, carrots and cauliflower.
I wish I could give you all a bite of these to really sell you on them — but I swear you are going to love them so much you will want to eat an entire pan in one sitting.
You can make these up to 24 hours before…so they make the perfect appetizer for a party, potluck or bridal shower! Just make sure you keep them chilled until serving time!
Ranch Raw Veggie Bars
Ingredients
- 1 8 0z can crescent rolls (or the seamless sheets they sell now!)
- 8 oz cream cheese, softened
- ½ cup mayo
- ½ 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
Instructions
- Heat oven to 375°F. Spray a 13x9 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 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 great for up to 24 hours ahead!
Notes
Nutrition
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Oh, My, God! Thank you SO MUCH for this recipe! I had this a long time ago, but couldn’t remember what all was in it or how to make it. You would think this simple recipe would be everywhere, but I have been looking for it FOR 10 YEARS! I am over the moon. Again, thank you SO MUCH – this will be a staple appetizer on our Thanksgiving table from this point forward.
To anyone who is debating whether to try this, DO IT! The sum is much greater than the parts. The key is to finely chop the veggies.
Wisconsin native here, we also call this veggie pizza – this dish is a staple at every party and potluck!!
I’m personally not a fan of mayo. I usually mix one bar of cream cheese with a 16oz container of sour cream with a packet of hidden valley ranch. You’ll have leftover dip if you do it that way. I also use two tubes of crescent rolls per cookie sheet, gonna try it with one!
Also, not sure if this is just a Wisconsin thing but we put shredded cheddar cheese on top of it. But then again, we put cheese on everything… lol!
I also tend to get creative with any veggies I have in the fridge… tomatoes, peppers, onions, green onions, and radishes are some of my favorite veggies to add. I’ve even tried snap peas, jalapeño, and cucumbers for something different. A sprinkle of red pepper flakes, garlic, or hot sauce can be good if that’s your thing.
If you want to make this fancy, you can cut your crescent rolls in smaller squares and bake them in a cupcake pan to create a small individual sized veggie pizza cup. I would definitely use a good processor for the veggies in that case.
Also, I tend to press down the veggies a bit once I have my pizza assembled to make it easier to eat.
This is a good dish to prep in advance! You can prep parts individually then assemble day of.
My mom has made these for years and they’re always a hit at parties! She calls it Veggie Pizza and she puts the veggies in the food processor so they’re very finely chopped and just spreads them over the ranch dip layer. So yummy!!!
Didn’t you mean two .5 oz. packets of ranch mix rather than two .05 oz. packets?
I grew up calling this veggie pizza and I LOVED it as a kid. When we would go to parties and I saw it on the table I would fill up my plate with squares!
This would make a fabulous addition to any picnic or potluck! I bet it would be the first thing to go!
I’d never seen these before now! What a fun idea. And they use crescent rolls?! One of my favorite things. Ever!
My mother in law makes something similar, and they’re SO tasty!!!
I do remember these, they are so freaking good! I haven’t seen them for years. Now I have to go and make some! :)
I can imagine how delicious these are!
I have never had one of these before and I am going to say right now that it will change starting today! They look so good!
Where I’m from (SW Ohio), we call this “Veggie Pizza”. :)
Can you believe I’ve never had these either?? OMG!! These look so SO good. All those crunchy veggies on top!!!!