Today's recipe is one that is perfect for summer potlucks and parties because it's eaten old, but has lots of flavor and everyone loves it!
This cold vegetable pizza appetizer is always a crowd favorite and can be made ahead of time!
Hello! It's Amber from Dessert Now Dinner Later! Today's recipe is one that is perfect for summer potlucks and parties because it's eaten old, but has lots of flavor and everyone loves it! This cold vegetable pizza appetizer has a creamy ranch spread that is topped with crunchy fresh vegetables and a shredded cheddar cheese. It's inspired by a vegetable tray you'd buy at the store, but made into something even more delicious! You can even make it ahead of time because it keeps well for several days in the refrigerator.
All you need is a loaf of Rhodes White Bread thawed and risen, cream cheese, sour cream, dry ranch seasoning, chives, shredded cheddar cheese, and some cut up vegetables. I used broccoli florets, baby carrots, and cherry tomatoes.
Roll the loaf of Rhodes White Bread into a rectangle on a large greased baking sheet. Then poke holes all over the dough with a fork.
Bake at 425 degrees Fahrenheit for 10-13 minutes or until golden brown.
Using a hand mixer, beat the cream cheese, sour cream, dry ranch mix, and chives until well blended.
Spread cream cheese mixture over the cooled crust leaving a 1/2-inch of crust exposed on the edges.
Sprinkle with cheddar cheese and top with fresh cut vegetables.
Cover with plastic wrap and refrigerate until ready to serve.
To Serve: Remove plastic wrap. Cut the cold vegetable pizza appetizer into rows 2x4. Then cut each rectangle in half diagonally to create 16 triangles. Enjoy!