Veggie Bars

By lkoss

Ingredients

• 2 packages crescent rolls
• 1/2 cup mayo
• 8-oz package of cream cheese (softened)
• 1 envelope Hidden Valley ranch dip
• Finely chopped vegetables (Broccoli, Carrots, Tomatoes)
• Shredded Cheddar Cheese

Preparation

Step 1

Lay crescent rolls flat onto a cookie sheet and press the seams together to make a "crust." Cook 7-8 minutes at 350 degrees. Mix mayo, ranch dip and cream cheese and spread it onto the crust once it cools. Chop all your veggies. I used a food processor on all of mine, but it would be fine to chop by hand, just remember to do it as finely as possible. Sprinkle crust and spread with your finely chopped vegetables. Cover and refrigerate for 3-4 hours. I did it the day before and refrigerated overnight, which also worked fine. Top with cheddar cheese. Then broil for 3-4 minutes until the cheese melts.