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Easy Vegetable Squares

Submitted by Maureen Cudmore, Winsloe

2 8­oz. pgs. refrigerated crescent rolls
1 8­oz. pkg. cream cheese, softened
1/3 cup mayonnaise
1 tsp. dried dillweed
1 tsp. parsley
3 cups desired toppings (see below)
1 cup shredded mozzarella or cheddar cheese

For crust, unroll crescent rolls and pat into a 151/2x101/2x2­inch baking pan. Bake according to package directions. Cool.

Meanwhile, in a small mixing bowl, stir together the cream cheese, mayonnaise, dillweed and parsley. Spread evenly over cooled crust. Sprinkle with desired P.S. This is a very eye­appealing appetizer for that holiday party. Toppings and then the shredded cheese. Cut into small squares or desired shapes such as wedges or triangles and refrigerate until ready to use. Leftovers can also be refrigerated.

Topping options: finely chopped fresh broccoli, cauliflower or green pepper; seeded and chopped tomato; thinly sliced green onion, black olives or celery; chopped radishes or shredded carrots.

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