MagPad Dinner Table

MagPad Dinner Table

Sunday, July 13, 2008

Veggie Bars

2 tubes crescent rolls (Pillsbury refrigerated kind)
2 - 8 oz. cream cheese softened
¾ cups mayo
½ cup sour cream
*1 pkg. dry Ranch dressing mix
2 cups of cut up vegetables of your choice
1 cup of shredded cheese of your choice

Press the 2 tubes of crescent rolls into a jelly roll pan and bake at 375 degrees for 8-9 min. Then cool. Combine cream cheese, mayo, sour cream and Ranch dressing together until smooth. Spread over cooled crust. Then add any vegetables you would like over the cream cheese mixture. I usually shred carrots, slice radishes, cauliflower, broccoli, celery and red onion. Then sprinkle with shredded cheese. Press the veggies and cheese down a little into the cream cheese mixture. Cover and refrigerate for an hour or so. Cut into bars and serve

*Home Style Dressing Mix

(I use these spices below in place of the 1 pkg. dry Ranch dressing mix called for in the above recipe – it’s cheaper and tastes just as good. The vegetable dip in the below recipe is very good to serve with a veggie plate)

2 tsp instant minced onion
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Best Foods

For a vegetable or chip dip, use:

1 cup sour cream and 1 cup Best Foods instead

A favorite to serve at baby showers. I got the recipe from my sister-in-law, Lynn.

1 comment:

Rachel said...

Kathleen,
This is one of my favorite party foods. I was so happy to see it posted so I could make it any time I needed it. Thanks for introducing me to it!
Rachel