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Got to Be NC
Recipe by: Lisa Prince

Veggie Bars

Vickie Powell, a dear friend of mine gave me this recipe when I got married and I have been making it ever since.  You can also use cauliflower or substitute lettuce (chopped) for the olives. Makes a colorful, cool dish!

 

Servings: 12
Cook Time: Prep Time: 30 minutes; Total Time: 48 minutes
Meal Type: Appetizer
NC Ingredients: Peppers, Broccoli, Carrots, Tomatoes

Print Recipe

Ingredients

2
pkgs. Crescent rolls
2
8oz. Pkgs. Cream cheese
1
cup mayonnaise
1
pkg. Hidden Valley Ranch mix
1
cup broccoli, chopped
1/2
cup green pepper, chopped
1/2
cup yellow pepper, chopped
3/4
cup tomatoes, chopped
1/2
cup olives, chopped
1/2
cup mushrooms, chopped
1/2
cup carrots, chopped
3/4
cup cheddar cheese, shredded

Directions

Preheat oven to 375.

Press 2 pkgs. Crescent rolls onto a baking stone or a 9 X 13 baking pan pressing the seams together.

Bake crust for 7-8 minutes at 375 degrees.  Cool 10 minutes.

Blend the cream cheese, mayonnaise, and ranch mix until smooth.  Spread onto the cooled crescent rolls.

Top with veggies, carrots and cheese.

Chill and slice into squares.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.