Go Back

Veggie Bars

These colorful and creamy veggie bars feature a flaky crescent roll crust topped with ranch cream cheese, fresh vegetables, and shredded cheddar, making them a perfect crowd-pleasing appetizer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 bars
Course: Appetizer, Party Food
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base & Spread
  • 1 package crescent roll dough Used as the flaky base for the bars.
  • 1 package cream cheese, softened Essential for the creamy topping.
  • 1 package ranch dressing mix For seasoning the cream cheese spread.
Vegetables
  • 1 small carrot, peeled Alternatively, a few baby carrots can be used.
  • 1 cup raw broccoli florets Finely chopped to mix with the cream cheese.
  • 1 cup raw cauliflower florets Finely chopped to mix with the cream cheese.
Toppings
  • 2 cups fine shredded cheddar cheese For layering on top of the vegetable mixture.

Method
 

Preparation
  1. Unroll the crescent roll dough onto a cookie sheet and press the seams together to form a solid sheet. Bake according to package directions until golden.
  2. While the dough bakes, beat the softened cream cheese and ranch dressing mix together in a bowl until smooth and well combined. Set aside.
  3. Rinse and pat dry all vegetables. Finely chop the carrots, broccoli, and cauliflower in a food processor. Press dry with paper towels.
  4. Allow the baked crescent dough to cool completely.
Assembly
  1. Spread the cream cheese mixture evenly over the cooled crust, going to the edges.
  2. Sprinkle a light layer of shredded cheddar over the cream cheese, then distribute the chopped vegetables evenly on top.
  3. Add another generous layer of shredded cheddar over the vegetables. Press down gently to bind the toppings.
Chill & Serve
  1. Refrigerate for at least 15 to 20 minutes before cutting into approximately 20 bars.

Notes

Dry your vegetables thoroughly to avoid a wet cream cheese layer. Use fine shredded cheese for better binding, and chill before cutting for neat slices.