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Nutrition Facts
Serving Size 1 (34g) Recipe makes 60 servings
Calories 46
Calories from Fat 21		(45%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 65mg		2%
Potassium 57mg		1%
Total Carbohydrate 5.2g		1%
	Dietary Fiber 0.5g	1%
	Sugars 0.8g
Protein 1.3g		2%
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Garden Harvest Squares

Recipe #278592 | 2¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: airforce_chick315
Jan 13, 2008

I had these (something similar) at a party before. This version that I found in a BHG cook book tastes different. I buy a packet of ranch seasoning and use about half a packet of it in the sour cream. Which I think is the missing ingredient. You can use whatever vegetables you would like. Most go with this recipe. I added the carrot, onion, and black olives.

SERVES 60 , 60 appetizers (change servings and units)

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
20 small broccoli florets
2 cucumbers, sliced
10 cherry tomatoes, halved
1 medium onion, diced
2 carrots, diced
1 (2 1/4 ounce) can black olives, diced
ranch dressing mix

Directions

1
Heat oven to 375°F.
2
Separate dough into 4 long rectangles.
3
Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1 inch up sides to form crust.
4
Bake at 375°F for 13 to 17 minutes or until golden brown.
5
Cool completely.
6
In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.
7
Spread evenly over cooled crust.
8
Cover; refrigerate 1 to 2 hours.
9
At serving time cut into squares.
10
Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.