Reviewed: Apr. 17, 2009

it was ok but it was a bit salty for my taste

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 12, 2009

I made this for a friend for an Easter bento lunch and it was VERY well recieved. You have to play with the spices a little (I only used half of the package of ranch dressing and garlic powder rather than garlic salt) but overall it was easy and fun and tasty! I'll definitely make again and vary up the veggies.

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Kat

Cooking Level: Beginning

Home Town: Winfield, Missouri, USA

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Reviewed: Apr. 11, 2009

This is a delicious veggie pizza. I follow the recipe exactly and then change the veggies I put on top - carrots, broccoli, and mushrooms. Yum!

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mrsflynn7205

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Reviewed: Apr. 9, 2009

If you love your veggies you'll love this pizza but add whatever veggies you want and it still will be great.

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Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 2, 2009

This is a great recipe. I make the dip according to the recipe and I top it with brocolli, cauliflower, cucumbers, carrots, and chedder cheese. I never have any left overs and everyone asks me for the recipe. Thanks for a great recipe!

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SarahDJ17

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Reviewed: Mar. 23, 2009

WOW!!!! This was amazing!! Took this to a potluck recently and it was the only thing gonee! Everyone loveeddd it and I just loved the ranch/cream cheese/sour cream mixture, I will make that to have on hand at home for dipping veggies! SOO good, thanks sooo much!!!

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ItalianGirl

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Delicious!!! I took this to a friend's party and it was gobbled up! I only put broccoli, red bell peppers and (matchstick) carrots on it. I also sprinkled the cream cheese mixture with a little cheddar cheese. The only other thing I did differently was that I used garlic powder instead of garlic salt...don't need the extra salt. I will definitely make this again!

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Keri

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Mar. 6, 2009

AMAZING AMAZING AMAZING!!! 5 stars is not enough for this recipe! I made this for a party of 30 and it was gone in less than an hour.

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Rachel

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Reviewed: Feb. 21, 2009

I was skeptical. Yes it has amazing reviews, but I am a veggie-phobe trying to change my ways. I have NEVER eaten raw bell pepper before, but did so happily with this recipe. I made a minor change. I don't like raw onions, but I like the taste of onions so I threw some diced onion with a minced clove of garlic into my cast iron skillet. I stirred this into my cream cheese/sour cream concoction in lieu of garlic salt. I added the ranch mix slowly as many other reviews said it was overpowering, but if you add slowly you won't dump and regret it. :)

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SUPERMAYD

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Reviewed: Feb. 15, 2009

LOVE IT!!!!

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 11, 2009

Omitted the dill just because I don't really like dill. Really great recipe.

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MbSjFulcher

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Reviewed: Feb. 5, 2009

I made this without the dill weed because I did not have any and it still turned out great. I also changed the veggies on top because my kids don't like onion and pepper. It was yummy!

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sunshine48174

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Reviewed: Jan. 6, 2009

This is a great recipe. The flavors are so delicious and you can put on which ever vegetables you like. A great appetizer!

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Jan. 5, 2009

I was really excited to make this dish, but it wasn't as good as I'd hoped. It was tasty, but I probably won't make it again. My husband didn't even finish his serving. The sauce is good, but very overpowering.. perhaps I laid it on too thick. Maybe it would've been better if it had a thinner layer? At least it was fun to make.

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cclem

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Reviewed: Jan. 1, 2009

made this for a new years eve party. didn't have much time so i grabbed veggies from salad bar at giant eagle. way easier. & i used about 3/4 of the ranch mix and it was salty for me so next time i will only use half.

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paulina

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Jan. 1, 2009

I don't know anyone who doesn't like this family favorite. I think the crust is best if set out overnight after baked than just 1 hr. YUM!

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CAFFEINEDANCER

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Reviewed: Jan. 1, 2009

Excellent easily modified recipe to adapt to personal taste. Like others I changed and used what we liked: sliced black olives, red & yellow peppers, cucumbers, broccoli, onion & shredded cheese. I also used a bit of spicy ranch mix to give it a bit more flavor. Excellent recipe.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Dec. 30, 2008

I made this up for Christmas Eve as a colorful alternative to the standard veggie tray. The tip another reviewer left to pre-cut the baked crust worked really well. I also pre-cut the veggies the night before (and grated the carrot) and wrapped each in a damp paper towel. Made the "sauce" the night before. Assembly on the day of the party was easy. This was not a hit with the kids who came to the party, but they were really picky eaters. I ate leftovers 2 days later and the crust had softened up, but I still liked it.

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