Ranch Raw Veggie Bars use fresh vegetables to make a quick and tasty appetizer! With a crescent dough base, a layer of creamy ranch and topped with veggies!
Prep Time10 minutesminutes
Cook Time13 minutesminutes
Total Time23 minutesminutes
18 0z can crescent rolls (or the seamless sheets they sell now!)
8ozcream cheese, softened
2.05 oz packets buttermilk ranch dressing powder
2cupschopped broccoli florets
2cupschopped cauliflower florets
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!
In the produce section you can usually find packages of premixed broccoli, cauliflower and carrots to save time!