This recipe was originally created by Esther Katrenics, a devoted chef and long-time friend of my grandmother. Veggie Bars are one of several “must have” dishes at every Carberry Family gathering, and while hand-chopped veggies add a personal touch, there is no shame in cheating a little with a food processor. I have substituted light cream cheese in place of regular cream cheese, and Miracle Whip in place of mayonnaise. Feel free to also substitute different veggies for the ones listed!
Yield: 12-15 servings
¾ cup of each of the following veggies: red pepper, cauliflower, carrot, broccoli and green onion.
2 packages of crescent rolls
2 8-oz. packages of light cream cheese
1 cup Miracle Whip
1 package of Original Ranch Dressing (powdered mix)
Pre-heat the oven to 350°F.
Unroll the crescent dough so that the pieces are lying flat on a cookie sheet. Press the seams together and use a rolling pin to stretch the dough to the sides of the pan.
Bake the crescent rolls for 10 minutes, or until the pastry is golden brown. Let it cool.
Use a food processor to finely chop each of the veggies. Place the chopped veggies on a paper towel to remove any excess liquid.
Beat together the cream cheese, Miracle Whip and Ranch Dressing powder in a small bowl.
Spread the cream cheese mixture onto the cooled crescent pastry.
Sprinkle each type of veggie over the mixture, evenly coating the entire pastry.
Store the Veggie Bars in the refrigerator until it is time to slice and serve them.
Helpful hint: Once you have sprinkled on all of the veggies, cover the cookie sheet with a large sheet of wax paper and press down firmly to secure any loose veggies to the cream cheese mixture.