Ranch Veggie Bars

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, they 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

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

 

Instructions for This Recipe

Preheat oven to 375 degrees. 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.

Cover and refrigerate for at least 4-6 hours before serving to allow the flavors to meld. Cut into bars to serve.Serving Ranch Veggie Bars

This recipe will make 18 bars and is best served within 24 hours of preparing.

See more Appetizers Here. Browse Tea Party Recipes Here. 

 

Recipe for Ranch Veggie Bars

Ranch Veggie Bars

Here's a yummy recipe to use for church potluck dinners or for family entertaining.
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Course: Appetizer, Brunch
Cuisine: American
Keyword: Broccoli, Cauliflower, Crescent Rolls, Ranch Dressing Mix, Tea Party
Prep Time: 25 minutes
Cook Time: 13 minutes
Refrigerate:: 8 hours
Total Time: 8 hours 38 minutes
Servings: 18

Equipment

Cuisinart Food Processor
Box Grater
Oblong Cake Pan
KitchenAid Mixer

Ingredients

  • 8 oz crescent rolls refrigerated
  • 8 oz. cream cheese softened
  • 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 onion grated
  • 1/2 cup cheddar cheese grated

Instructions

  • Preheat oven to 375 degrees. 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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