Reviewed: Dec. 23, 2008

Yum! This recipe was really good and a big crowd pleaser!! Everyone always asks for it now. I did add on finely shredded cheddar cheese and olives for more color. For the christmas season I am cut the rolled dough into 16 circles and create a tree!!

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kristina

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Reviewed: Dec. 12, 2008

Great recipe, just made a few changes. I omitted the dill(not a big fan of dill) and garlic salt (felt it would make it too salty), and added another 4oz of cream cheese. This gave the sauce a thicker consistency. Was a huge hit at our family party!

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MAlton

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Reviewed: Dec. 12, 2008

I've made this with many different recipes. This is the best I've had... the dill makes a big difference!

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TNKARENW

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Reviewed: Nov. 28, 2008

I used lite sour cream and added a 1/2 cup of mayo. This was the best it turned out.

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marilyn

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Reviewed: Nov. 18, 2008

This was good and a hit at the party but in my opinion it was too salty or had too much ranch. I was going to only add half the ranch packet and wish I would've but since 95% of the reviews didn't seem to have a problem with it I went ahead and added the whole thing. My choice of veggies were tomatoes, green peppers, celery, green onion, carrot and cucumber. I was a little unsure of the dimensions that defines a jelly roll pan so I used my 11x17 and I made this the night before the party and didn't have a problem with it getting soggy. Next time I make this I'll use reduced fat options (crescent rolls, cream cheese and sour cream) as I don't think any flavor would be compromised and only a half packet of dressing.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 17, 2008

This is the exact recipe my mother used when I was growing up. I was one of those kids who hated vegetables. You couldn't get me in the same room with broccoli! But whenever my mother made this, my sister and I would stuff ourselves full with it and not even be hungry for dinner later. It's relatively simple, tastes great, very pleasing aesthetically, and appeals to every age.

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LMF443

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Super easy and a real crowd pleaser!

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keekers

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Reviewed: Oct. 31, 2008

I added black olives and skipped the radishes. On part of the pizza I also tried adding dried figs instead of olives and that was delicious! The recipe makes way too much of the spread but you can use it as a dip for ritz crackers or vegetables. Instead of regular onions, I chopped up some chives and mixed them in with the spread. Very tasty! Next time I'll try adding the shredded cheddar cheese and the cucumbers.

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Lisa

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Reviewed: Oct. 28, 2008

I've been making something similar to this for years. Never thought of putting radishes on it, that was great! Too much of a hurry to grate carrots or chop a red pepper so didn't add those. Was still good and enjoyed by all!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Sep. 29, 2008

Was great but I made too much thinking I could serve it as an entree. Never will do that again because this is definetly supposed to be eaten as an appitezer or snack.

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mandee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Sep. 25, 2008

Fantastic!! I only used 1/2 the pkg of ranch dressing and green bell peppers instead of radishes, but it still turned out great!!!

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Jenee

Cooking Level: Intermediate

Home Town: Montrose, Pennsylvania, USA

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Reviewed: Sep. 19, 2008

Have made this for years - it is always enjoyed by all.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Had this at a party the other night and really liked it. I run all the broccoli and cauli. and carrotts through the food processor until they're diced into tiny pieces. I think next time I might try using a tube of pizza crust dough instead of messing with the triangles in the cresent dough. This recipe would be a great appetizer. I wouldn't make it the day of an event at my house because it is what my mom calls piddly to make. A bunch of steps dishes and mess. It would keep in the frige great for a couple of days though!

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Katie-Kate

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

Great appetizer. I made this for a picnic and it was gone. I then made it the next day for us to eat at home too.

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allie

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Reviewed: Sep. 6, 2008

Amazing and simple - a great combo of ingredients. I make the cream cheese "base" the day before so it has a chance to combine flavors overnight. YUMMY!!!

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pieceocake

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Yum! I did this on a sundried tomato wrap to cut carbs. I ate it yesterday for dinner, ate another small helping after dinner, ate it again today for a snack, and made my husband eat it for his snack. The next time I entertain, I may roll this in a wrap and slice it for some colorful and tasty pinwheel appetizers. I don't even like veggies, but I loved this. The cream mixture is delicious!!

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NEXTDRHOOD

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Reviewed: Aug. 19, 2008

This was pretty good. Brought to a potluck. One of the few dishes with veggies and a lot of people really liked it.

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lusciouslisa119

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Reviewed: Aug. 14, 2008

Boyfriend and I both loved this. I will cook the crust longer next time, and add more broccoli (we love broccoli) but other than that, will make this every few weeks.

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JADE1977

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Reviewed: Aug. 8, 2008

This turned out okay. Next time I will try more/different herbs in the spread b/c I found it to be slightly bland.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Aug. 7, 2008

I discovered through this recipe that I do not like ranch dressing mix. It is too salty. Maybe if you use less it would be ok, but it was really over powering to me. I dropped it off for a ladies lunch and it was pretty much eaten so everyone else must have liked it. I think I'll stick to a garlic/dill spread.

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Carrie

Cooking Level: Expert

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Veggie Pizza

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