Description
Veggie Crescent Bites are a colorful, crunchy appetizer featuring a flaky crescent roll base topped with a creamy herb spread and fresh chopped vegetables. Perfect for parties, potlucks, or a light snack, they're quick to prepare and universally loved.
Ingredients
- 8 ounces refrigerated crescent rolls (1 can; using the full sheet crescent dough is preferred)
- 4 ounces cream cheese, softened (reduced-fat or full fat)
- ½ cup sour cream (light or full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste
- 2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the sour cream, cream cheese, dill, and chives. Stir until well blended. Refrigerate the mixture for at least 15 minutes to allow the flavors to meld.
- Unroll the crescent dough onto a parchment-lined baking sheet. Pinch together any seams to form one large sheet. If using full sheet crescent dough, this step is simplified.
- Bake the dough for 6 to 7 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Once the dough has cooled, spread the chilled cream cheese mixture evenly over the surface.
- Top with the chopped vegetables, arranging them as desired.
- Slice into bite-sized pieces using a pizza cutter or sharp knife.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
- Use ranch seasoning instead of fresh herbs if desired.
- Customize with your favorite raw vegetables like cherry tomatoes or radishes.
- For dairy-free, use plant-based cream cheese and sour cream.
- Store in the fridge up to 2 days, though best when fresh.
- Do not freeze, as texture may degrade.
Nutrition
- Serving Size: 2 bites
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
