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Categories:Viewed: 16 - Published at: 2 years ago
Ingredients
- 2 - 8 oz. pkg. refrigerated crescent rolls (8 rolls each)
- 2 - 8 oz. pkg. cream cheese, softened
- 1 c. mayonnaise*
- 1 0.4 oz. pkg. dry buttermilk ranch dressing mix
- 4 c. cut-up raw vegetables, such as broccoli, cauliflower, carrots, and celery
- 1-1/2 c. shredded cheddar cheese (6 oz.)
Method
- For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal. Bake in a 375 degree oven for 10-12 min. or until golden.
- Cool the crust in the pan on a wire rack.
- In a mixing bowl, beat together the cream cheese, mayo., and dry dressing mix until well combined.
- Spread the cream cheese mixture over the cooled crust. Top with assorted vegetables and sprinkle with cheese.
- Press lightly.
- Cover and chill for at least 1 hour or up to 24 hours. Cut into squares to serve. Store any leftover appetizers in the refrigerator. Makes 35 servings.
