Vegetable Bars

We are doing something a little different today for ‘Cooking with Nina.’ We have shared quite a few dinner recipes, but today we are sharing a yummy snack/appetizer that comes together in no time at all! This is my mom’s go-to dish to bring to parties because it is always a hit! Now, I know most of us aren’t headed to any fun parties anytime soon, but these are so yummy to snack on- plus it’s an easy way to get some veggies in your diet.

The crescent roll crust and ranch sauce are the perfect base for literally any vegetable- tomatoes, cucumbers, peppers, broccoli, cauliflower, carrots, etc. Even picky eaters will love this!

Vegetable Bars

Ingredients

• 2 cans crescent rolls
• (2) 8 oz packages cream cheese, softened
• 1 cup real mayo
• 1 package Hidden Valley Ranch original dressing mix
• Chopped veggies- we use broccoli, cauliflower, and matchstick carrots
• 8 oz. shredded cheddar cheese

Directions

1. Spread crescent rolls onto cookie sheet- do not pull them apart! We use an 11×16 size pan- a 9×14 pan will also work, but I wouldn’t go smaller than that. Press together to create a crust- don’t make it too thin, or the crust wont be able to hold up the weight of the veggies! Bake crescent rolls according to package and let cool completely.
2. Mix cream cheese, mayo, and ranch dressing mix until blended.
3. Spread ranch mixture overtop crescent roll crust.
4. Top with chopped veggies and cheese!

I hope you all enjoy this recipe and aren’t going too stir crazy at home! Grab the kiddos and spend a little time cooking- this is a fun recipe where they could definitely help out!

I sincerely hope you guys are doing well amidst this difficult time. I am thinking of all of you, your family, and loved ones. No matter what happens, we are all strong and we will make it through. Love you all! -XO, A