Another Appetizer from Tasteful Treasures! I’m loving this new cookbook already and I’m only on page 40! This was super easy and I know I’ve had this at party’s before, I’ve just never made them. I went to pull my ingredients out and realized I had no Ranch dressing mix!! AHHH don’t fret! I made my own and it tasted awesome!! See below for homemade Ranch dressing mix. Also, I cut this recipe in half. I have a pan (not even sure what the size is) and I knew it would fit one can of crescent roll perfectly pressed into it, and I was right!! It’s funny my husband had this pan when I moved in with him, I believe it’s a brownie pan, but I use it all the time!
2 cans of crescent rolls
2 (8 ounce) pkgs of cream cheese
1 Cup of Mayo
1 small Pkg. of Hidden Valley Ranch Dressing mix
1 Cup of Broccoli florets
1 Cup of chopped scallions
1 Cup of grated Carrots
1 Cup of grated Cheddar cheese
Dressing Mix (If you don’t have a premade pkg)
2 tablespoons dried parsley
1 1/2 teaspoon dry minced onion
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 375 Degrees. Press the crescent rolls flat (like a crust) onto a cookie sheet. How perfectly does this fit! Firly press the dough. You can still see the shape of the triangles here, I should have blended it a bit better.
Bake according to package directions until lightly browned.
See how you can still see the triangles, well I found that it fell apart easier this way, I was able to becareful and follow through with the recipe but I bet it’s easily fixable by just kneeding it better to begin with.
Mix together the cream cheese, mayo, and ranch dressing. (oh and I used soup cream in place of mayo…….well anyone who knows me knows why I do that!!!!) I also let the crust completely cool before the next step.
Spread over the cooked crust. I waited because I didn’t want it to melt!! I plan on refridgerating this.
Top with veggies and sprikle the grated cheese all over. (I peeled 2 fresh carrots and just kept peeling them then diced the peelings to make it small. I used left over broccoli florets from the night before.
Cut into finger sized pieces. Can be refridgerated.
How cute are these!! Simple and always a hit at any gathering!