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Cold Vegetable Pizza Appetizer

Skill: Beginning Prep Time: 15 Bake Time: 13-15 Servings: 16

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1 Loaf Rhodes White Bread, thawed and risen (about 4-5 hours at room temperature)
1 (8oz) package cream cheese
½ cup sour cream
1 (1oz) packet dry ranch dip mix
1 Tbsp dried chives (2 Tbsp fresh)
½ cup shredded cheddar cheese
½ cup broccoli florets
¼ cup baby carrots, sliced
¼ cup cherry tomatoes, quartered


Roll the thawed 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 in a large bowl until well blended.

Spread the 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!