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!