Made this recipe for a work potluck last Friday and had three people tell me I don't make it often enough, and about five more ask for the recipe. And what makes it so nice is that you can adapt it for the different veggies that may be in season for your area. Following is the original recipe, but for this most recent making, I used orange bell pepper, butter-flavored rolls, whipped cream cheese, and white cheddar cheese.

Veggie Bars

1 tube Pillsbury crescent rolls
3/8 c mayonnaise
1/4 c soup cream
1 (8 oz) cream cheese
1/2 env Ranch style dressing mix or party dip
1/4 - 1/2 c green pepper, finely chopped
1/4 - 1/2 c green onion, finely chopped
1/4 - 1/2 c broccoli, finely chopped
1/4 - 1/2 c cauliflower, finely chopped
1/4 - 1/2 c carrots, finely chopped
1/4 - 1/2 c black olices, finely chopped
1/4 - 1/2 c Cheddar cheese, finely chopped

Carefully unroll crescent rolls and place dough in 8 x 13 inch pan. Gently press and shape to cover pan bottom. Bake at 350 degrees for 8 minutes, then let cool completely.

Mix mayou, sour cream, cream cheese and Ranch mix. Spread on cooled crust. Sprinkle remaining ingredients on top, cover with plastic wrap and gently press the veggies down into the cream mixture. Chill for 3-4 hours (overnight works well!). Cut into bars and serve.

Enjoy!

GM Reexa



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