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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!! Ingredients:
1 can refrigerated crescent dinner roll |
1 (16 ounce) container sour cream |
1 package hidden valley ranch dip |
4 ounces cream cheese (optional) |
1 -2 cup shredded cheddar cheese (as desired) |
various finely chopped raw vegetables (as desired, e.g. carrots, broccoli, cauliflower, radishes, green onion, bell peppers, etc.) |
Directions:
1. Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
2. Bake as directed on the package being sure it doesn't burn or get too crispy.
3. Chill.
4. Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
5. Spread over the completely cooled crust.
6. Sprinkle with the vegetables and press down slightly.
7. Sprinkle cheese over top of vegetables, cut into squares and enjoy!
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