Veggie Bars {Foodie Friday}

If you are planning a Mother's Day get together or need a good appetizer, this recipe is for you!
This makes an appearance at every family get together. Different people bring it, but it's always there-and for good reason. They're like pringles, honestly. Once you pop, you can't stop. And since it's topped with vegetables, it's not such a guilty pleasure. It's also flexible--top it with whatever veggies you like. These are just my personal faves.

Side note: I have seen several different recipes for the dressing. Some use 1/2 mayo, half cream cheese, other use mostly cream cheese, some even had yogurt. The idea is to use what you have! Most combos of cream cheese and sour cream will work. It's personal preference. Just make sure you taste it first!!

One Year Ago: Tilapia Piccata
Two Years Ago: Cinnamon Pecan Coffee Cake

Veggie Bars

Ingredients

2 packages refrigerated crescent rolls-8ct
1 cup sour cream
8 oz cream cheese
1 (1-ounce) package Hidden Valley Ranch seasoning packet

1 cup shredded cheddar cheese
1 cup chopped carrots

1 cup chopped broccoli
1 cup chopped cauliflower

*Other vegetables as desired-some people like to add cucumber, olives or peppers (for the record, I think all those things are gross!)

Directions

1. Preheat oven as directed on the crescent rolls.

2. Unroll the crescent rolls and press into a 10x15-inch pan (or place on a parchment paper-lined cookie sheet), making sure to seal any seams. Bake according to package directions. Place the pan on a wire rack to cool completely.

3. In a small bowl, stir together the sour cream, cream cheese and seasoning packet until completely combined. Spread in an even layer over the cooled crust. 

4. Top with the shredded cheese and chopped carrots, broccoli and cauliflower. Refrigerate until ready to serve. 

*It's best to fully assemble this the day it will be served. It does not hold well once assembled.

Source: Adapted from Brown Eyed Baker

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