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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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I had these (something similar) at a party before. This version that I found in a BHG cook book tastes different. I buy a packet of ranch seasoning and use about half a packet of it in the sour cream. Which I think is the missing ingredient. You can use whatever vegetables you would like. Most go with this recipe. I added the carrot, onion, and black olives. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese |
1/2 cup sour cream |
1 teaspoon dill weed |
1/8 teaspoon garlic powder |
20 small broccoli florets |
2 cucumbers, sliced |
10 cherry tomatoes, halved |
1 medium onion, diced |
2 carrots, diced |
1 (2 1/4 ounce) can black olives, diced |
ranch dressing mix |
Directions:
1. Heat oven to 375°F.
2. Separate dough into 4 long rectangles.
3. Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1 inch up sides to form crust.
4. Bake at 375°F for 13 to 17 minutes or until golden brown.
5. Cool completely.
6. In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.
7. Spread evenly over cooled crust.
8. Cover; refrigerate 1 to 2 hours.
9. At serving time cut into squares.
10. Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.
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