Cold Ranch Veggie Appetizer on Zucchini Crust

Pam Zink

Cold Ranch Veggie Appetizer on Zucchini Crust

Once you’ve tried your hand at some of our deliciously fatty dinner recipes, this crunchy concoction is a fantastic way to cleanse the palate. With a smattering of fresh baby carrots, broccoli, cucumbers, and cherry tomatoes, this small circle of nutritional joy won’t last 5 minutes on your plate.

To make: Bake a Zucchini Crust as instructed and let cool. Mix 1-8oz cream cheese, 2 T Mayo with a dry Ranch packet and spread on cooled crust. Top with 1/3 c chopped broccoli,1/3 c chopped cauliflower, 1/3 c chopped deseeded cucumbers, ½ c shredded cheddar cheese.  Garnish with a few grape tomatoes.

Tip: Make this recipe even simpler by using a bag of frozen mixed veggies!

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