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Garden Vegetable Appetizers

Garden Vegetable Appetizers ( 2.5 Points recipe image
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.
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
  • 1 package Pie crust mix
  • (0.4 ounce) ranch dressing mix
  • 1 teaspoon Baking soda
  • 1/4 cup Plus 1 tablespoon water
  • (8 ounce) pa cream cheese -- softened
  • 1/2 cup Sour cream
  • 2 cups Chopped vegetables
  • 3 medium Green onions -- thinly sliced (1/3
  • Cup)
  • 6 slices Bacon -- crisply cooked and
  • Crumbled
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC).
  2. 2
    In a bowl, combine the pie crust mix, 2 teaspoons of the dry ranch dressing mix, baking soda, and water.
  3. 3
    Mix until the dough forms a cohesive ball.
  4. 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. 5
    Bake the crust for 8 to 10 minutes, or until golden brown.
  6. 6
    Remove from oven and allow the crust to cool completely.
  7. 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. 8
    Spread the cream cheese mixture evenly over the cooled pastry crust.
  9. 9
    Sprinkle the chopped vegetables, sliced green onions, and crumbled bacon evenly over the top.
  10. 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. 11
    Cut the appetizer into 3-inch squares.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/garden-vegetable-appetizers-2-5-points/