Monday, February 5, 2007
2 tubes crescent rolls
2 8 oz. packages cream cheese
2/3 cup mayonnaise
1 ranch dressing seasoning packet
1 1/2 cups chopped veggies, any will do, peppers, red onion, celery, carrots, broccoli, tomatoes, etc.
1-2 cups shredded cheese
Press crescent rolls into a large jelly roll pan. Bake 15 minutes at 375. Cool completely. Mix cream cheese with mayonnaise and dressing packet. Spread over cooled crust. Press vegetables and cheese into cream cheese and chill for 2 hours. Cut into squares and serve.
This recipe is modified from a Decatur County Hospital cookbook. The recipe calls for a bunch of seasonings for the cream cheese. Also, the recipe can be halved and made in a 9 x 9 pan (as pictured).