This recipe was given to me from my friend Betti. It is the perfect substitute for a veggie platter at a shower, and is best served on the day it is made.
Crust:
-1 1/2 oz refrigerator crescent rolls
Separate crescent rolls and press into a lightly greased 9x13 pan, covering the bottom to form a crust. Bake at 350º oven for 10-12 minutes until lightly browned.
Topping:
-8 oz spreadable cream cheese
-1 oz envelope ranch salad dressing mix
-1/2 cup mayonnaise
Vegetables:
You will need a total of 2 cups of finely chopped vegetables. The amounts are a guide line, use what you enjoy.
-2 tbsp finely chopped celery
-1/3 cup finely chopped red pepper
-3 tbsp finely chopped green onion
-3 tbsp finely chopped mushrooms
-3 tbsp finely chopped broccoli
-3 tbsp finely chopped cauliflower
You can also add other colored peppers and radishes.
Mix all chopped veggies together and spread evenly over topping. Lightly press into topping. Refrigerate. Cuts into approximately 48 small squares or diamond shapes.
