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Categories:
crescent rolls cream cheese mayonnaise Ranch Style dressing mix broccoli cauliflower carrots olives Cheddar cheese cheese pecans
Viewed: 37 - Published at: 2 years agoIngredients
- 2 cans crescent rolls or 1 loaf white bread
- 2 (8 oz.) pkg. cream cheese
- 1 c. Hellmann's mayonnaise
- 1 pkg. Ranch Style dressing mix
- 1 c. chopped broccoli
- 1 c. chopped cauliflower
- 1 c. chopped carrots
- 1/2 c. chopped olives
- 3/4 c. Cheddar cheese
- 3/4 c. Monterey jack cheese
- 1/2 c. chopped pecans
Method
- Bake crescent rolls on cookie sheet for 10 minutes at 350°; let cool.
- Or use white sandwich bread with the crusts removed.
- Mix the cream cheese, mayonnaise and dressing mix until very soft and creamy.
- Spread mixture over rolls.
- Chop vegetables very finely and mix with the Cheddar and Monterey Jack cheeses; sprinkle on bread.
- Pat lightly and chill until used.
- Cut in small squares or triangles.
- Decorate with sliced black olives, pecans, dill weed, parsley, etc.
