2 packages refrigerated crescent rolls
2 8-oz. packages cream cheese, room temperature
1 package dry ranch dressing
¾ cup mayonnaise
4-6 cups raw vegetables, chopped
(Photographed with broccoli, cauliflower, red onion, green onion, radish and cherry tomatoes.)
3 cups white cheddar cheese, grated
1 cup black olives
Press crescent rolls on cookie sheet to form a crust. Make sure to pinch precut edges together. Bake as directed, set aside to cool. Meanwhile, beat cream cheese, mayonnaise and ranch dressing until smooth. Spread an even layer over cooled crust. Arrange veggies across crust, top with cheese and black olives. Enjoy any extra ranch spread with veggies!
Recipe by Jeanne Brekke
Verendrye Electric Cooperative
