Recipe for Ranch Veggie Bars

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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.

Serving Ranch Veggie Bars for Brunch, Appetizers, or Tea Parties

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.

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Ingredients for Ranch Veggie Bars

(See the full recipe at the bottom of this post.)

  • refrigerator crescent rolls
  • cream cheese (softened)
  • sour cream
  • mayonnaise
  • ranch dressing mix (See my Recipe Here.)
  • fresh broccoli
  • cauliflower
  • carrot
  • sweet onion
  • cheddar cheese, grated

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.

Prepare the Ingredients

Grating the Fresh Vegetables

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 box 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 Grated Vegetables over the Cream Cheese Mixture
Gently Press Vegetables into the Cream Cheese

Spread the cream cheese mixture over the cooled crust. Gently press the grated vegetables into the cream cheese.

Top the Bars with Grated Cheddar Cheese

Sprinkle the top with shredded cheese.

Serving Ranch Veggie Bars

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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Recipe for Ranch Veggie Bars

Ranch Veggie Bars

Here’s a yummy recipe to use for church potluck dinners or for family entertaining.
Prep Time 25 minutes
Cook Time 15 minutes
Refrigerate: 8 hours
Total Time 8 hours 40 minutes
Serving Size 18

Ingredients 

  • 8 oz crescent rolls (refrigerated)

Cream Cheese Filling

  • 8 oz. cream cheese (softened)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons ranch dressing mix (See my Recipe Here)

Toppings

  • 1/2 cup broccoli (grated)
  • 1/2 cup cauliflower (grated)
  • 1/2 cup carrot (grated)
  • 1/2 cup onion (grated)
  • 1/2 cup cheddar cheese (grated)

Instructions

  • Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a food processor or knife, shred the broccoli, cauliflower, onion, and carrot until finely grated.
  • Using a box 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.
  • 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

Nutrition

Calories: 143kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 313mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 852IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

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