Vegetable Bars - cooking recipe

Ingredients
    2 cans crescent rolls
    3/4 c. mayonnaise
    1/2 c. sour cream
    2 (8 oz.) pkg. cream cheese (soft)
    1 pkg. dry Hidden Valley Ranch dressing mix
    3/4 c. green pepper
    3/4 c. green onion
    3/4 c. tomato
    3/4 c. broccoli
    3/4 c. carrots
    3/4 c. cauliflower
    3/4 c. Cheddar cheese, shredded
Preparation
    Chop these ingredients and toss together to distribute evenly over the crust and cheese mixture.
    Cover with plastic wrap and press the veggie mix into the cheese mix.
    Refrigerate 3 to 4 hours.
    Cut into bars.
    Yields 36 bars.
    Serve.

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