Country Chef Reader

Messy to make, but these babies are worth it! They get rave reviews anytime I've served them; in fact I generally bring copies of the recipe to the event because invariably someone asks for it. Feel free to share.





Veggie Bars
2 packages refrigerator crescent rolls
8 oz. cream cheese, softened
½ cup sour cream
1 cup mayonnaise
1- 2 oz. package ranch dressing mix (dry)
¾ cup broccoli florets, chopped
1-4 oz. can sliced olives
1 cup Roma tomato, finely chopped and well-drained
¾ cup cauliflower florets, chopped
Red and green pepper, chopped
1 large avocado, diced
½ cup Spanish onion, chopped fine (optional)
¾ cup carrots, shredded
¾ cup cheddar cheese, shredded
½ cup green onions with tops, sliced fine

Spread refrigerator rolls (crust) onto greased jellyroll pan. Press seams together and press some crust a tiny bit up the sides of pan; bake at 350 degrees for 10 minutes or until slightly golden brown. Cool completely.

Mix together cream cheese, mayonnaise, sour cream and dry ranch dressing mix. Frost cooled crust with cream cheese mixture.

Layer choice of chopped vegetables (one veggie at a time) onto cream cheese mixture. Sprinkle on shredded cheddar cheese as your last layer; garnish with green onions. Gently press veggies into cream cheese mixture. Wrap securely with plastic wrap. Refrigerate overnight. Cut into 2” squares. Yield: 24 to 30 bars

Note: Low-fat products can be used in this recipe with little change in flavor. All the veggies in this recipe are optional, that's part of the reason it's so good. So don't be afraid to get creative with the veggies and cheese, but avoid the more watery veggies such as cucumber, celery, etc. Using what you and your family likes most will always help to ensure the popularity of a new and different appetizer.
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Labels: veggie bars