Ranch Veggie Bars
Here's a yummy recipe to use for church potluck dinners or for family entertaining.
Servings: 18
Calories: 143kcal
Ingredients
- 8 oz crescent rolls refrigerated
Cream Cheese Filling
- 8 oz. cream cheese room temperature
- 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 sweet 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 1/2 cup broccoli, 1/2 cup cauliflower, 1/2 cup sweet onion, and 1/2 cup carrot until finely grated.
- Using a box grater, coarsely shred 1/2 cup cheddar cheese.
Bake the Crust
- Press 8 oz 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 8 oz. cream cheese (softened), 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tablespoons 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
