Betty’s Veggie Bars

My sister Betty has bragging rights for this recipe. Everywhere she takes it, people ask for the recipe. So here it is for friends and family to enjoy!

• 2  8-count cans crescent rolls
• 2- 8oz cream cheese, softened
• ¼ cup green bell pepper, chopped
• ½ cup salad dressing (Miracle Whip)
• 1 small head fresh broccoli, chopped
• 1 envelope dry ranch dip mix or dressing mix
• ½ cup fresh carrots, grated
• ½ cup Cheddar Cheese, shredded
• Sliced black olives

Preheat oven to 375.  Unroll crescent roll dough and spread on 10 x 15 baking pan.Press edges & perforations to seal together.  Bake for 9-12 minutes or until done.

Cool to room temperature.

Combine cream cheese, salad dressing & dressing mix in bowl; mix well.

Spread over crust.  Layer the green pepper, broccoli & carrots on top. Top with grated cheese & sliced black olives.  Refrigerate several hours or overnight.

Cut into small squares and put on platter.  Keep refrigerated till ready to serve.

tips: Can vary toppings. Can prepare the day before and cut when ready to serve.

tips:  Use 1 regular cream cheese & 1 package of light – saves a few calories!