I love this appetizer so much. It's always a crowd pleaser!
Have a Happy 4th!
Ingredients:
2 cans of refrigerated croissant dough (I used Trader Joe’s brand.)
8 oz. cream cheese, softened
1/2 cup Greek yogurt
1 clove garlic, minced
1/2 packet Ranch dressing mix*
1/4 tsp. black pepper
1/2 tsp. celery seed
1/4 tsp. paprika
roughly 2 cups chopped veggies of your choice**
8 oz. cream cheese, softened
1/2 cup Greek yogurt
1 clove garlic, minced
1/2 packet Ranch dressing mix*
1/4 tsp. black pepper
1/2 tsp. celery seed
1/4 tsp. paprika
roughly 2 cups chopped veggies of your choice**
*1/2 packet of Ranch dressing mix was plenty for my tastes, but taste as you’re mixing and add more if needed.
** I took the easy way out and bought a mixed bag of broccoli, cauliflower, and carrots and chopped it up. I also added a yellow bell pepper. Any color bell pepper, onions, or even cucumber would also be great!
Directions:
To begin, I LIGHTLY sprayed a baking sheet with cooking spray to prevent any sticking.
Unroll the cans of croissant rolls and place on the baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool completely.
In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth.
Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.
*www.sunnysideupsd.com