"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veggie Bars Recipe

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This recipe for Veggie Bars, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathe (Boone) Pollard
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tubes of crescent rolls
OR 1 tube of jumbo crescent rolls
8 oz. package of cream cheese
(I use fat free, spread able)
1/3 c mayonnaise
(I use Kraft fat free)
1/2 packet (approx. 2 tsp) of Hidden Valley Ranch dip mix (I use fat free)

Directions:
Directions:
Assorted veggies cut up finely. (I used broccoli, cauliflower, green pepper, tomatoes, baby carrots, chopped olives.) You can also use green onions, purple onions, red peppers, yellow peppers, cucumber, etc. Unroll crescent rolls and lay out on jellyroll pan, pinching together the seams. Bake at 350 for 1012 minutes or until golden brown. If bubbles form during baking, poke with fork. Cool completely. Mix together cream cheese, mayo, and dip mix. Spread evenly on the baked dough. Sprinkle the chopped veggies evenly on top and push gently into the dip. Refrigerate 2 hours overnight. Cut into squares and serve.
Enjoy this delicious (& nutritious!) snack!

 

 

 

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