This is one of my favorite recipes I've been making for years, but I do it a little differently. I use 2 crescent rolls, the whole package of Hidden Valley ranch mix, 1 cup of mayo, and 16oz cream cheese. Make sure the crust is cool before spreading it. It won't get soggy if you take a spoon or spatula and flatten it down halfway through the cooking process. For veggies, I omit the carrots (too crunchy) and use tomatoes, green peppers, cauliflower, broccoli, mushrooms, and black olives. I top it with shredded cheese, usually mozzarella or cheddar. Mine lasts great overnight in the refrigerator and is never soggy. Just make sure to chop the tomatoes small enough so that most of the juice drains out. This ALWAYS gets rave reviews!
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This is one of my favorite recipes I've been making for years, but I do it a little...