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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 15 |
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This is perfect for a summer afternoon with some Sangria!!! Ingredients:
2 (8 ounce) packages refrigerated reduced-fat crescent rolls |
2 (8 ounce) packages low-fat cream cheese |
1 cup light mayonnaise |
1 (1 ounce) package hidden valley ranch dip |
2 1/2 cups shredded cheddar cheese |
broccoli |
cauliflower |
carrot |
onion |
green pepper |
red pepper |
celery |
Directions:
1. Press crescent rolls flat on a cookie sheet.
2. Bake as directed on package.
3. Mix together cream cheese, mayo, and ranch dip pack.
4. Chop up vegetables.
5. Spread cream cheese mixture on baked crescent rolls.
6. Put chopped up vegetables evenly over top.
7. Sprinkle cheese on top of vegetables.
8. Refridgerate 1 hour.
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