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Vegetable Bars
2 8-count cans crescent rolls
¾ cup mayonnaise type salad dressing
½ cup sour cream
16 ounces cream cheese, softened
1 envelope ranch salad dressing mix
¾ cup chopped green or red bell pepper
¾ cup chopped broccoli flowerets
¾ cup sliced green onions
¾ cup finely chopped tomato
¾ cups sliced carrots
¾ cups sliced cauliflowerets
¾ cup shredded Cheddar cheese
Preheat oven to 350*. Press crescent roll dough over bottom and sides of 11 x 17” baking pan; press edges to seal. Bake for 7 to 8 minutes or until light brown. Cool.
Beat salad dressing, sour cream, cream cheese and salad dressing mix in mixer bowl until light and fluffy. Spread over baked layer.
Combine green or red pepper, broccoli, green onions, tomato, carrots, cauliflower and Cheddar cheese in large bowl; toss lightly. Arrange over cream cheese layer. Cover with plastic wrap. Press vegetable gently into cream cheese layer. Chill for 3 to 4 hours.
Cut into bars.
Yield: 36 servings.
Veggies can be varied. Enjoy! Recipe: Carol Lane 2009,
Kerri R 2011 Served at Basin Piecemakers Quilt Guild Christmas Party 12-06-2011
