Description
An easy, colorful party-ready appetizer featuring a ranch-scented cream cheese spread over baked crescent dough, topped with fresh vegetables.
Ingredients
- 2 tubes refrigerated crescent rolls (standard 8-count tubes)
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup sour cream (or Greek yogurt)
- 1 envelope dry ranch salad dressing mix
- 2 tablespoons dried dill (or 1/4 cup fresh dill, finely chopped)
- 1 small head broccoli, small florets or finely chopped
- 3/4 cup matchstick or shredded carrots
- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 English cucumber, seeded and diced small
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Unroll both crescent tubes and press seams together to seal the perforations. Shape the dough into a single rectangle on the sheet.
- Bake the crust for 12–15 minutes until golden and let cool completely on a wire rack.
- Chop all vegetables into small pieces and pat dry to remove excess moisture.
- In a medium bowl, beat cream cheese and sour cream until smooth. Stir in ranch mix and dill.
- Spread the cream cheese mixture evenly over the cooled crust.
- Arrange the vegetables on top and press lightly.
- Refrigerate for at least 30 minutes to set, then slice into squares and serve chilled.
Notes
For a lighter spread, swap half the cream cheese with Greek yogurt. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American