Description
A colorful appetizer featuring a buttery crescent roll crust topped with a tangy ranch-cream cheese spread and fresh vegetables.
Ingredients
- 2 tubes refrigerated crescent rolls (standard 8-count tubes)
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sour cream
- 1 envelope dry ranch salad dressing mix
- 2 tablespoons dried dill weed, or 1/4 cup fresh dill, finely chopped
- 1 small head broccoli, cut into small florets
- 3/4 cup matchstick or shredded carrots
- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 English cucumber, seeded and diced small
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Unroll both crescent roll tubes and press the seams together to form a single rectangular or square crust on the sheet.
- Bake according to package instructions (usually 12–15 minutes) until golden brown. Remove and let cool completely.
- While the crust cools, dice all vegetables into small, uniform pieces and pat them dry.
- In a medium bowl, beat together the softened cream cheese and sour cream until smooth. Stir in the ranch dressing mix and dill until combined.
- Spread the cream cheese mixture evenly over the cooled crescent crust.
- Arrange the diced vegetables on top and lightly press to adhere.
- Refrigerate for at least 30 minutes, then cut into squares and serve chilled or at room temperature.
Notes
For a lighter version, swap half the cream cheese for Greek yogurt. For gluten-free, look for a gluten-free crescent dough.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American