2 tubes of refrigerated crescent rolls
8 oz. cream cheese
1 package ranch dressing mix
1/2 cup sour cream*
1/2 cup mayonnaise
Various vegetables chopped up in small pieces. I used broccoli, cauliflower, onion and carrots.
Use vegetables that taste good cold and what you like.
Open and spread crescent roll onto a cookie sheet. Roll seams together.
Bake at 350 degrees for about 10 minutes or until lightly browned.
Mix cream cheese, sour cream, mayonnaise and ranch packet together.
Spread on top of cooled pastry.
Mix vegetables together and spread over top of cream cheese layer.
Gently press the veggies into the cream cheese. This is help them not fall off.
Cover and refrigerate for 2-3 hours.
*I substituted blended low fat cottage cheese for the
sour cream. I also used light cream cheese and light mayonnaise.