Ranch Veggie Bars

Close-up of fluffy crescent roll dough in the veggie bars.

4.5 from 13 votes

Yield: 10 Pieces

This creamy ranch veggie bars recipe with crunchy broccoli, cauliflower, and sweet carrots is a refreshing summer appetizer.

Prep Time10

Cook Time13

Total Time23

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

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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.

Notes

Storage Instructions

Store the cream cheese spread and veggies separately from the crust. Refrigerate in an airtight container for up to 3 days.

Nutrition

Serving: 1, Calories: 227kcal, Carbohydrates: 9g, Protein: 3g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Cholesterol: 37mg, Sodium: 218mg, Fiber: 3g, Sugar: 4g