Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
40 minPro Tips
- Chopping Vegetables: Ensure vegetables are finely chopped for easier cutting and eating. A food processor can save time.
- Cooling the Base: Allow the crescent roll base to cool completely before spreading the cream cheese mixture to prevent melting or sogginess.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the vegetables may become watery.
- Serving: Use a sharp knife or pizza cutter for clean squares. Wipe the blade between cuts for neat presentation.
Optional Variations
- Vegetable Swap: Substitute or add finely chopped cauliflower, red bell peppers, or shredded radishes for variety.
- Cheese Options: Try shredded mozzarella, pepper jack, or a Mexican blend for different flavor profiles.
- Herb Boost: Add 1 tbsp chopped fresh dill or parsley to the cream cheese mixture for a fresh twist.
- Spicy Kick: Mix ½ tsp cayenne pepper or a few dashes of hot sauce into the cream cheese spread for heat.
Ingredients
Directions
- Preheat Oven: Preheat oven according to crescent roll package instructions (typically 375°F/190°C).
- Prepare Base: Unroll both packages of crescent roll dough and press them into a single layer (without separating perforations) on a jelly roll pan or rimmed cookie sheet (approximately 15×10 inches). Use two pans if needed to fit.
- Bake: Bake for 12-15 minutes or until golden brown, as per package instructions. Let cool completely (about 10 minutes).
- Make Spread: In a medium bowl, mix softened cream cheese, mayonnaise, and ranch dressing mix until smooth.
- Spread Mixture: Evenly spread the cream cheese mixture over the cooled crescent roll base.
- Add Vegetables: Finely chop bell peppers, carrots, and broccoli. Mix together and sprinkle evenly over the cream cheese layer, pressing gently to adhere.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the vegetables.
- Chill: Refrigerate for at least 1 hour to set.
- Serve: Cut into small squares (about 2×2 inches). Serve chilled.
Comments
Top with grated cheese and sliced black olives