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Ingredients
Scale
- 1 (8 oz) can crescent rolls or crescent sheets
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 oz dry ranch seasoning mix (about 3 tablespoons)
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 2 cups chopped carrots
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a 13×9 inch pan with non-stick cooking spray.
- Unroll crescent dough in the pan and press into shape, sealing edges.
- Bake for 13 to 15 minutes until golden brown; cool for 10 minutes.
- Beat cream cheese in a bowl until smooth.
- Add mayonnaise, sour cream, and ranch seasoning; blend well.
- Spread the mixture over the cooled crust.
- Sprinkle chopped veggies over the mixture.
- Cover and refrigerate for at least 30 minutes.
- Cut into squares and serve.
Notes
For extra crunch, add diced peppers or radishes to the topping.
Ensure the crust cools before adding the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 400
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
- Cholesterol: 25