Description
These carrot veggie bars feature a flaky crescent roll crust, a creamy ranch-flavored spread, and a crunchy veggie topping. They are perfect for Easter gatherings, parties, and a fun way to encourage kids to eat more vegetables. Simple, delicious, and easy to make!
Ingredients
Scale
- 1 package (8 oz) crescent roll seamless dough sheet
- 6 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ package (4 tsp) Hidden Valley Ranch Dressing mix
- 1 ½ cups shredded carrots
- 1 ½ cups chopped broccoli
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out crescent dough onto the baking sheet and bake for 8-10 minutes until golden. Let it cool completely.
- In a bowl, mix cream cheese, mayonnaise, sour cream, and ranch seasoning until smooth.
- Spread the mixture evenly over the cooled crust.
- Cut the crust into 4 long strips, then slice each strip into 5 triangles (total of 20 pieces).
- Sprinkle shredded carrots over the bars.
- Place chopped broccoli at the wider end of each triangle to resemble carrot tops.
- Chill in the fridge for at least 30 minutes before serving.
Notes
- Best served within 24 hours for optimal texture.
- Can substitute broccoli with green bell peppers or fresh parsley for a different look.
- Use a gluten-free crescent dough alternative if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Baking, Chilling
- Cuisine: American