Ranch Veggie Bites Recipes

RANCH VEGGIE BITES

Steps:

• Pour oil into 3-quart saucepan until 1 inch deep. Heat over medium-high heat to 375°.
• Mix Bisquick mix, paprika and dressing mix (dry) in resealable plastic food-storage bag. Mix water and egg in large bowl. Add vegetables to egg mixture; stir well to coat. Transfer vegetables to plastic bag with slotted spoon. Seal bag and shake to coat with Bisquick mixture.
• Fry batches of vegetables in oil 1 to 2 minutes or until light golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve immediately with sour cream.

RANCH RAW VEGGIE BARS

Steps:

• Heat oven to 375°F. Spray a 13x9 pan with non-stick spray.Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges. Bake for 13 to 15 minutes or until golden brown. Cool for 10 minutes. While cooling, in stand mixer (or large bowl by hand), beat cream cheese till smooth. Add mayo, sour cream and buttermilk ranch dressing until well combined. Spread cream cheese mixture over crust. Top with chopped veggies. Serve immediately, or cover and refrigerate until ready to serve. When serving, cut into squares. This recipe stores great for up to 24 hours ahead!

VEGETABLE BITES

Steps:

• Unroll crescent dough onto a baking sheet forming a 14x3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack., In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares.

VEGGIE RANCH TORTILLA PINWHEELS

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

VEGGIE BITES

Steps:

• Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
• Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
• Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
• Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.