Easy Vegetable Squares

Yield: 32 servings

Ingredients

Base

• 2 (8 ounce) packages refrigerated crescent rolls (16 rolls)
• 1 (8 ounce) package Wisconsin cream cheese, softened
• 1 (3 ounce) package Wisconsin cream cheese, softened
• 1/3 cup mayonnaise or salad dressing
• 1 teaspoon dried dill weed
• 1 teaspoon buttermilk salad dressing mix (1/4 of a 0.4 ounce package)
• 3 cups desired toppings (see below)
• 1 cup (4 ounces) shredded Wisconsin Cheddar cheese, Wisconsin mozzarella cheese or Wisconsin Monterey Jack cheese

Optional Toppings

• Finely chopped broccoli, cauliflower or green bell pepper, seeded
• Chopped tomato
• Thinly sliced green onion
• Black olive
• Celery Shredded carrots

Instructions

1. Unroll crescent rolls and pat into a 15 1/2 x 10 1/2 x 2 inch baking pan.
2. Bake according to package instructions.
3. Let cool.
4. Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed and salad dressing mix.
5. Spread evenly over cooled crust.
6. Sprinkle with desired toppings, then the shredded Cheddar, mozzarella or Monterey Jack.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin