Veggie Squares -This easy appetizer is a great recipe for any get-together. When you want a break from the ordinary vegetable tray, this is the way to go! They are always a hit! Crescent rolls, ranch packet, cream cheese, mayo, veggies, and shredded cheese…super easy!
This recipe is an oldie but a goodie on my blog! It needed a fresh update because these Veggie Squares are so good! They have all the flavors of a veggie tray but piled onto a buttery crescent roll! They make a great finger food for any party!
This recipe was probably one of the first appetizer recipes I learned to make other than the wonderful Stuffed Sausage Bread we all adore! Plus, it’s super easy to customize to the veggies you prefer as well. Broccoli, cauliflower, carrots, red onion, and green bell peppers are my personal favorites for this recipe!
What ingredients do you need to make this recipe?
- refrigerated crescent roll dough – You will need 2 of these.
- cream cheese – You will need 2.
- mayo
- ranch seasoning packet
- broccoli, cauliflower, carrots, red onion, green bell pepper
- Finely shredded cheddar cheese
Tips for making these veggie squares:
- Make this recipe at least 3 hours in advance to allow them to set up in the fridge before cutting into squares.
- Bake the crust first, and while it bakes and cools, make the ranch mixture and chop the veggies.
- Use any combination of veggies you like. I love the traditional veggie tray veggies. Don’t like onions? Skip them! But I love that nice bite they give these little squares!
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Veggie Squares
Ingredients
- 2 -8 oz packages of cream cheese
- 1 cup mayonnaise
- 1 packet Ranch dressing mix
- 2 cans of crescent rolls
- 1 small bag of broccoli, cauliflower, carrot mix (produce section), chopped finely
- 1/2 red onion, chopped finely
- 1 green bell pepper, chopped finely
- 1 1/2 cups of shredded colby/jack cheese
Instructions
- Preheat oven to 350.
- Start by unrolling crescent dough and pressing seams together in the bottom of an 11 x 17pan sprayed with cooking spray.
- Bake for 12 to 15 minutes or until golden brown. Let cool.
- Blend cream cheese, mayo, and ranch packet together.
- Spread on cooled crust.
- Sprinkle veggies evenly all over.
- Sprinkle shredded cheese and press down.
- Chill for an hour or two.
- Cut into squares to serve.
Notes
*This recipe is for a 11 x 17 pan and makes approximately 24 large squares or 30 small squares. For a smaller crowd, simply cut the recipe in half.
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Other recipes you might like:
- Stuffed Sausage Bread
- Stuffed Ranch Cream Cheese Mini Peppers
- Hot Bean & Cheese Dip
- Baked Corn & Sausage Dip
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These are delicious, easy, feed a big crowd and both kids and adults like them. Recently had a Senior Pot Luck and those went first with people coming back to see if there were anymore. Definitely a must at any party or keep these ingredients on hand for when unexpected company comes. Great for Vegetarian friends and family as well, they often don’t have a lot of choices at parties. I always consider the dietary needs of
my guests and family ( especially ).
Thanks Bea! Our family and friends always love these too!
Can this be made the day before to serve at church after the service?
Hi Sandi! Sorry for the delay. We were on vacation. Yes, this is a perfect make-ahead appetizer! Thanks for visiting!!
Awesome recipe. Thanks for posting. How long do they keep for if you make them ahead of time?
Hi Lisa! I love these leftover in the fridge! The fresh veggies will usually last a few days. It’s a great recipe to make the night before or morning before you need them. Thanks for visiting!
Thank you, Jaren. These should be so wonderful at aa super bowl party.
Jaren, I am always look for additional ways to get veggies into my diet. These squares look like they will be a treat to eat. Thanks so much for sharing.
Had these at a church function. They are delicious. Want to make and would like to add some kind of meat for my husband. Do you think if I added cooked bacon, it would make it too greasy?
Hi Pat! Yes cooked crumbled bacon would be great on these!!