Ranch Vegetable Bruschetta

By Joelene

Ingredients

• 1/2 C. Ranch Veggie Dip
• 1 Loaf French bread, cut diagonally into 1-inch slices
• 1/3 C. Olive oil
• Salt
• 1/2 English cucumber, diced
• 2 Med. Tomatoes, diced
• 1/4 C. Chopped red onion, optional Fresh dill sprigs

Preparation

Step 1

Preheat oven to 400°F. Arrange bread slices on a tray(s). Brush each slice with olive oil. Sprinkle with a little salt. Toast bread for 4 to 5 minutes or until lightly browned. Cool completely. Spread each slice of toast with Ranch Veggie Dip. In a medium mixing bowl, combine cucumbers, tomatoes and onion. Spoon mixture onto each toasted slice of bread. Garnish with dill sprigs.