These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them.
Plus, these veggie bars are quite easy to make, especially if you have a food processor to grate the vegetables. It’s also a kid-friendly recipe. Let them help you press the crescent roll dough and assemble the toppings.
If you want to serve this appetizer at a potluck or for more people, simply double the recipe and prepare them on a baking sheet.
Ingredients for Ranch Veggie Bars
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Instructions for This Recipe
Preheat oven to 375°F. Gather your ingredients so that you have everything close at hand on the counter or table.
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Using a food processor, shred the broccoli, cauliflower, onion, and carrot until finely grated.
You could also use a knife and cutting board for this, but you want the vegetables to be finely grated. I usually will hand grate the carrot to add a bit more texture to the bars, but it’s not necessary.
Using a handheld grater, coarsely shred the cheddar cheese.
Bake the Crust
Press the refrigerator crescent rolls onto the bottom of an oblong cake pan to reach the sides. Firmly press seams to seal.
Bake in preheated oven for for 11-13 minutes until lightly golden. Cool.
Assemble the Bars
In a large mixing bowl, cream together the softened cream cheese, sour cream, mayonnaise, and ranch dressing mix.
Spread the cream cheese mixture over the cooled crust. Gently press the grated vegetables into the cream cheese.
Sprinkle the top with shredded cheese.
Cover the veggie bars and refrigerate for at least 4-6 hours before serving to allow the flavors to meld. Cut into bars to serve. This recipe will make 18 bars and is best served within 24 hours of preparing.
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Ranch Veggie Bars
Ingredients
- 8 oz crescent rolls refrigerated
- 8 oz. cream cheese room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons ranch dressing mix See my Recipe Here
- 1/2 cup broccoli grated
- 1/2 cup cauliflower grated
- 1/2 cup carrot grated
- 1/2 cup sweet onion grated
- 1/2 cup cheddar cheese grated
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Instructions Click to Start Cooking
- Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a food processor or knife, shred 1/2 cup (44 g) broccoli, 1/2 cup (50 g) cauliflower, 1/2 cup (80 g) sweet onion, and 1/2 cup (64 g) carrot until finely grated.
- Using a box grater, coarsely shred 1/2 cup (56.5 g) cheddar cheese.
- Press 8 oz (226.8 g) crescent rolls onto the bottom of an oblong cake pan to reach the sides. Firmly press seams to seal.
- Bake in preheated oven for for 11-13 minutes until lightly golden. Cool.
- In a large mixing bowl, cream together 8 oz. (8 oz.) cream cheese (softened), 1/2 cup (115 g) sour cream, 1/4 cup (59.15 ml) mayonnaise, and 2 tablespoons (29.57 ml) ranch dressing mix.
- Spread the cream cheese mixture over the cooled crust.
- Press the grated vegetables into the cream cheese.
- Sprinkle the top with shredded cheese.
- Cover and refrigerate for at least 8 hours before serving. Cut into bars to serve. Makes 18
