I have had this recipe a few times at parties and absolutely loved it. I think it is a great appetizer for summer parties. We had my parents over for dinner awhile back and I made this for the first time. Everyone liked it, I will keep this recipe for sure 🙂 Next time I am going to try to lighten it up using low-fat cream cheese and shredded cheese.
2 rolls of refrigerated crescent roll dough (I used low-fat)
2 (8 oz) packages of cream cheese, softened
3/4 cup real mayo
1 package of dry ranch dressing
6 cups of assorted veggies chopped into little pieces (I used broccoli, shredded carrots, cauliflower, tomatoes, and green onions)
2 cups shredded cheddar cheese
Press the crescent rolls into a greased jelly roll pan; sealing all perforations. Bake as directed, about 10 minutes. Let cool. Combine cream cheese, mayo, and ranch. Spread over cooled crescent rolls. Sprinkle mixed veggies over crust. Top with shredded cheddar. Cut into squares and enjoy.