2 (8 ounce) packages refrigerated crescent rolls
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cream cheese
Veggies of choice
Some I like to use:
carrots, shredded
cucumber, diced
sweet red bell pepper, diced
green onions, diced
radishes, thinly sliced
black olives
cauliflower
broccoli or a
rainbow slaw mix from the store (broccoli, cauliflower, red cabbage, which was all pre-shredded)
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto large non-stick baking sheet. Stretch and flatten to form rectangular shape on sheet.
Bake 12 minutes, or until golden brown. Allow to cool.
In medium size mixing bowl, mix ranch dressing mix, mayonnaise, sour cream, and cream cheese until well blended. Spread the mixture over the cooled crust. Arrange vegetables over the top of the crust.
Refrigerate for 1 hour.
**In the picture is just half of the quartered recipe.. And I just used the veggies I had on hand. Go ahead, be creative and have fun.
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