INGREDIENTS
2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup mayonnaise
1 package Hidden Valley Original Ranch Dressing, (dry mix)
4 to 6 cups chopped vegetables*
1 cup shredded cheddar cheese, optional
DIRECTIONS
Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes. Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth. Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables (and cheese if desired) over all. Chill and serve!
*veggie ideas: red, green, yellow pepper, red onion, cauliflower, radishes, tomatoes, olives, dill pickle, carrots, zucchini, broccoli, mushrooms.....
“The ambition of every good cook must be to make something very good with the fewest possible ingredients.”
Urbain Dubois (1818-1901)
If you are peeling a large quantity of tomatoes, you can make "tomato dust" with the skins, as directed in Ronni Lundy's "In Praise of Tomatoes" Place the skins on a nonstick baking sheet in a 200-degree oven for about 2 hours or until completely dry. Let them cool and pulverize in a spice grinder or mortar; use in olive oil or salad dressing, or sprinkle over vegetables.
