This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

  • Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Nutrition Facts

74.7 calories; 1.8 g protein; 6 g carbohydrates; 14.9 mg cholesterol; 163.7 mg sodium. Full Nutrition

Reviews (563)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2004
I did all by the recipe, to the last letter. 5 stars! The recipe mentions 1 packet of Ranch Style dressing mix in the ingredients, but says to use only half. Pay attention to this. I doubled the recipe, and you will too. Cut all the veggies FINELY. Spread the mixture over COOLED crust, because if not it is going to be soggy. And, of course, spread the mixture an HOUR before serving and then put it in refrigirator, do not leave it "ready to serve" overnight - NO. Use cream cheese warmed to room temperature, will be easier to spread. And yes, it is a little hard to mix it, a little hard to spread it, but when you add sour cream or mayo, then what you get? A soggy crust! Read the recipe, follow it and everybody will ask you to share your cooking secrets - GUARANTEED. Read More
(375)

Most helpful critical review

Rating: 3 stars
12/04/2003
In response to Pacific_15's prior review: I use 2 pkgs crescent rolls(fitted in a standard 18"x 13" cookiesheet)baked etc. Beat 16 ounces cream cheese 1 cup mayo 1 pkg ranch dressing mix.This ratio is "perfect" & the mayo is the key. I make mine with finely chopped carrots broccoli and cauliflower only-delicious.Let these get really cold in fridge before eating.I think they taste better the next day if there's any left. Hope this helps! Read More
(102)
747 Ratings
  • 5 star values: 555
  • 4 star values: 143
  • 3 star values: 35
  • 2 star values: 7
  • 1 star values: 7
Rating: 5 stars
07/02/2004
I did all by the recipe, to the last letter. 5 stars! The recipe mentions 1 packet of Ranch Style dressing mix in the ingredients, but says to use only half. Pay attention to this. I doubled the recipe, and you will too. Cut all the veggies FINELY. Spread the mixture over COOLED crust, because if not it is going to be soggy. And, of course, spread the mixture an HOUR before serving and then put it in refrigirator, do not leave it "ready to serve" overnight - NO. Use cream cheese warmed to room temperature, will be easier to spread. And yes, it is a little hard to mix it, a little hard to spread it, but when you add sour cream or mayo, then what you get? A soggy crust! Read the recipe, follow it and everybody will ask you to share your cooking secrets - GUARANTEED. Read More
(375)
Rating: 5 stars
08/27/2003
I like to change it up some and use all kinds of chopped veggies and sprinkle with grated cheddar cheese. Sometimes I make it on my round pizza trays or stone too. I don't recommend putting it all together the night before b/c it gets too soggy. If I'm in a pinch for time I make the crust and cover with saran wrap - and make the cream cheese mixture and and the chopped veggie mix and then refridgerate separately the night before. It makes for easy assembly. Don't expect any leftovers. It really goes fast! Read More
(162)
Rating: 4 stars
06/03/2003
This was pretty good. I wouldn't say "amazing" but I did like it and so did my husband. The hints that have been peppered through the other reviews are really helpful. Mainly 1. DO NOT use the entire package of dressing. 2. Prepare the spread the day before and add a little mayo, it spreads easier 3. Lightly press the veggies into the cream cheese spread with a spatula to keep them from falling off. Enjoy!!!!!! Read More
(133)
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Rating: 3 stars
12/04/2003
In response to Pacific_15's prior review: I use 2 pkgs crescent rolls(fitted in a standard 18"x 13" cookiesheet)baked etc. Beat 16 ounces cream cheese 1 cup mayo 1 pkg ranch dressing mix.This ratio is "perfect" & the mayo is the key. I make mine with finely chopped carrots broccoli and cauliflower only-delicious.Let these get really cold in fridge before eating.I think they taste better the next day if there's any left. Hope this helps! Read More
(102)
Rating: 5 stars
06/06/2003
WOW! Yummy recipe. I did blend the cream cheese and the ranch dressing the day before (it was hard to tell how salty it was going to be until the flavors melded). I ended up using only 1/2 the package as suggested. However instead of flattening the crescent dough to form one large rectangle I cut each triangle crescent in half and baked like that so all pieces had a "crust". I did use chopped black olives and mushrooms. Received rave reviews. Thanks! Read More
(52)
Rating: 5 stars
12/18/2003
I didn't expect much from this recipe but it was a big hit when I served it at a recent get together. I didn't have the package of Ranch Dressing that the recipe called for so I used bottled Ranch dressing instead (probably about 1/4 cup). It was delicious! I will surely be making this again. Read More
(40)
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Rating: 4 stars
03/11/2003
Very good and easy. Got rave reviews even from a non-veggie eater! Can't sit out very long--crust becomes soggy and vegetables look wilted. Read More
(32)
Rating: 5 stars
06/06/2003
These things are great... I have brought them to parties and they are the first thing to go! People request that I make them whenever I offer to bring something to a gathering. The only modification I make is to mix fresh chopped spinach (blanched) in with the cream cheese... delicious! Read More
(31)
Rating: 5 stars
09/11/2003
Great! These were easy to make and perfect for a summer party. The carrots and broccolli were easily chopped ina food processor but I had to do the peppers by hand. I also sprinkled a little bit of shredded cheddar acheese on top. Everyone just loved them the whole thing disappeared in less than an hour while several other dishes remained untouched. Next time I will make two! Read More
(28)