1 tube crescent rolls 1 - 8 oz. cream cheese at room temp. 8 oz. sour cream 1/2 pkg. dry Hidden Valley Ranch Dressing mix favorite veggies sliced in bite size pieces - green onions, radishes, broccoli, celery, cauliflower, green pepper, etc... 2 - 4 oz shredded cheese - mild cheddar, mozzarella (or your favorite combo) black olives
Pre-heat oven at 350 degrees Press crescent rolls flat and side by side into 11 x 15" cookie sheet. Bake until golden brown, about 8-10 minutes. Let cool while preparing veggies. Mix together sour cream, and 1/2 pkg. ranch dressing mix. Set aside. After crescent rolls are cool, spread cream cheese evenly over top of "crust." Top with dressing mix spreading evenly over cream cheese. Place prepped, bite-size veggies over dressing mixture. Sprinkle with shredded cheese as desired. Top with black olive slices. Refrigerate. Cut into 2 x 2 pieces.
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