Good recipe for summer gatherings.
8 ounce package refrigerated crescent rolls
8 ounces cream cheese, softened
Hidden Valley Ranch dry mix
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or
red bell pepper, tomato, green onions, mushrooms, carrots, zucchini or yellow squash
Shredded cheese
Preheat oven to 350°. Unroll crescent dough, pressing seams together to seal. Bake 12 – 15 minutes or until light golden brown. Remove from oven. Cool completely. Combine cream cheese and ranch dry mix, mixing well. Spread mixture evenly over crust. Prepare assorted vegetables as desired and sprinkle over top of cream cheese mixture. Sprinkle cheese on top. Refrigerate for 30 minutes. Cut into pieces and serve.
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