Garden Vegetable Appetizers

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Servings: 30 Difficulty: Intermediate
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Creamy ranch dip layered on a buttery crust and topped with crisp bacon and fresh vegetables
Garden Vegetable Appetizers ( 2.5 Points recipe image
Garden Vegetable Appetizers ( 2.5 Points recipe image
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Garden Vegetable Appetizers

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 30 Calories: 686.6

Description

This Garden Vegetable Appetizer is a crowd-pleasing classic that combines a flaky, baked pie crust base with a rich, creamy ranch dressing mixture. The filling features softened cream cheese and sour cream blended for a smooth, tangy spread. Topped with a colorful medley of chopped garden vegetables, fresh green onions, and crumbled crispy bacon, it offers a satisfying contrast of textures and flavors. Perfect for potlucks, parties, or casual gatherings, these bite-sized squares are easy to transport and serve. The dish balances savory richness with fresh crunch, making it an ideal starter that appeals to both adults and children.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC).
  2. In a bowl, combine the pie crust mix, 2 teaspoons of the dry ranch dressing mix, baking soda, and water.
  3. Mix until the dough forms a cohesive ball.
  4. Press the dough evenly into the bottom of an ungreased 15 1/2 x 10 1/2 x 1 inch jelly roll pan using floured hands.
  5. Bake the crust for 8 to 10 minutes, or until golden brown.
  6. Remove from oven and allow the crust to cool completely.
  7. While the crust cools, beat the softened cream cheese, sour cream, and remaining ranch dressing mix with an electric mixer on medium speed until smooth.
  8. Spread the cream cheese mixture evenly over the cooled pastry crust.
  9. Sprinkle the chopped vegetables, sliced green onions, and crumbled bacon evenly over the top.
  10. Cover tightly with plastic wrap and refrigerate for at least 2 hours, but no longer than 24 hours, to allow flavors to set.
  11. Cut the appetizer into 3-inch squares.
  12. Cut each square diagonally in half to create triangular servings.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 686.6kcal
% Daily Value *
Total Fat 40.3g62%
Saturated Fat 13.6g68%
Cholesterol 36.6mg13%
Sodium 1002.2mg42%
Total Carbohydrate 47.3g16%
Dietary Fiber 2.8g12%
Sugars 6.0g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated until serving. Do not leave at room temperature for more than 2 hours.

Transport Tip: Pack the cut triangles in a flat, rigid container that fits easily into a cooler for picnics or potlucks.

Vegetable Variations: The "chopped vegetables" can include diced bell peppers, carrots, celery, or broccoli florets for added crunch and color.

Crust Tip: Ensure the crust is completely cool before adding the cream cheese layer to prevent melting.

Keywords: appetizer, bacon, chips, cheese, crust, dip, garden, ranch, vegetables, party, picnic, potluck, savory, cream cheese, baking, american, snack, easy, make-ahead
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