Festive Veggie Bars (Printable Version)

Flaky crust with creamy herbed spread and fresh chopped vegetables make a colorful savory treat.

# What You'll Need:

→ Crust

01 - 1 tube (8 oz) refrigerated crescent roll dough

→ Creamy Layer

02 - 8 oz cream cheese, softened
03 - ½ cup sour cream
04 - ½ cup mayonnaise
05 - 1 packet (1 oz) ranch dressing mix

→ Vegetable Topping

06 - 1 cup broccoli florets, finely chopped
07 - 1 cup cauliflower florets, finely chopped
08 - ½ cup red bell pepper, diced
09 - ½ cup yellow bell pepper, diced
10 - ½ cup carrots, shredded
11 - ¼ cup green onions, thinly sliced

→ Garnish

12 - 2 tbsp fresh parsley, chopped (optional)

# How To Make:

01 - Preheat oven to 375°F.
02 - Unroll crescent dough and press it into a 13x9-inch baking pan, sealing seams.
03 - Bake crust for 12 to 15 minutes until golden brown, then cool completely.
04 - Combine cream cheese, sour cream, mayonnaise, and ranch dressing mix until smooth.
05 - Evenly spread the creamy mixture over the cooled crust.
06 - Distribute chopped broccoli, cauliflower, bell peppers, carrots, and green onions evenly over the creamy layer.
07 - Gently press the vegetables into the spread to help them adhere.
08 - Sprinkle chopped parsley on top if desired.
09 - Cut into 24 bars and serve chilled.

# Expert Advice:

01 -
  • They come together in under an hour and look impressive enough to make people think you fussed for days.
  • The creamy base and flaky crust turn ordinary vegetables into something people actually crave.
  • You can prep them hours ahead and keep them chilled, making them perfect for when you're juggling five other dishes.
02 -
  • Don't skip cooling the crust completely, or the warmth will make your creamy layer separate and slide off when you try to cut.
  • Chop your vegetables small and finely—bite-sized pieces make every forkful feel balanced instead of making people chew through chunks.
  • These bars hold up much better when assembled 2–3 hours ahead rather than right before serving, because the flavors meld and the crust has time to set.
03 -
  • Keep your knife sharp and wet with cool water when cutting—it slides through the bars cleanly without dragging the vegetables.
  • If you want to make these entirely dairy-free, use cashew cream or coconut cream in place of the sour cream and mayonnaise for a surprisingly creamy result.

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