The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 8, 2012
I absolutely adore this recipe! I half this recipe and make it up on the weekend and will take it for lunch during the week. It is so easy and yummy! Also great on weight watchers. I do half this recipe, in 6 servings, and it is only 3pts each (using fat free everything of course) Love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 25, 2012
A must use appetizer for any occasion! Everyone loves this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 24, 2012
This is a go to for me at office parties when everyone else signs up to bring in the desserts. It usually goes pretty fast, and it's easier to eat vegetables this way then trying to spoon some ranch on your paper plate and grabing some carrot sticks. It's also probably less healthy, but who are you trying to kid, no one eats eathing at those things! That being said, I use reduced fat crescent rolls, fat free mayo, and fat free cream cheese when I make these to soften the blow on the calorie front. I haven't had any complaints from the coworkers for switching to the low fat option. I also use red bell pepper instead of tomato. I always make these on cookie sheets, though I think the ones I use are bigger than the 9x13 suggested here. Basic, easy, yummy receipe for your next office party or baby shower.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 8, 2012
a family must on every occasion
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2012
My whole family loves this (even the kiddos)! I used just 1 fat free cream cheese-its only 30 calories per serving, obviously none from fat, tastes the same to me. No one even noticed. Also, I used 1/4 c. mayo (made with olive oil for half the calories) and 1/4 c. greek yogurt. We always use greek yogurt in place of sour cream. Love it! Zero fat, lots of protein, no guilt. Then just half the pkg. of ranch, spreads on a little thinner, but who needs that much gunk? If you need more spread, just dont half the recipe, but you can still use all the healthier ingredients! Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 15, 2012
Love love! Been making for years! I use a large cookie sheet (jelly roll pan) and it makes well over 12 servings. The only veggies I use are broccoli, cauliflower, and shredded carrots. EVERYONE raves about these! Here's a tip to get your veggies and cheese to stay put: Put a sheet of plastic wrap over the top and smoosh the veggies into the cream cheese mixture before putting in the fridge to set/chill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 24, 2012
LOVE LOVE LOVE! The perfect party appetizer! I roast the broccoli with a little garlic salt and olive oil first, but it is always a hit. Have I mentioned that I LOVE THIS?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 19, 2012
Really good. Easy to make and makes a lot of servings. I substitute sour cream for the mayo since we hate mayo and add green onions. Don't bother with the tomatoes and use big and flaky cresents so the crust holds up with all those veggies
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 22, 2011
Hi Everyone! Try this..Instead old "plain cream cheese", use Philly chive and onion cream cheese, mixed with sour cream instead of mayo...add some garlic powder! Yum! All my friends "can't figure out why my veggie pizza has better flavor "than theirs!" You won't need ranch dip this way.I also use "fat free if a store carries it.Stay away from tomatoes, unless you "just use the outer tomatoe(no juices) I've used dill dip on top also, then put veggies over it! Be sure to add "green onions if you want to give it an "extra kick". Even if you "just use the greens".
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 14, 2011
Very good. Made exactly like the recipe. One thing I did not like is that the crust turns soft/soggy after a while - definitely over night. Would make again if it will be eaten right away.
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Cooking Level: Beginning

Living In: Flat Rock, Michigan, USA

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