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5
POINTS
per
serving
Ingredients:
1
(8 ounce) package refrigerated crescent rolls
1/2 cup sour cream
1/2 (8 ounce) package cream cheese, softened
1/2 teaspoon dried dill weed
1/8 teaspoon garlic salt
1/2 (1 ounce) package ranch dressing mix
1/2 small onion, finely chopped
1/2 stalk celery, thinly sliced
1/4 cup halved and thinly-sliced radishes
1/2 red bell pepper, chopped
3/4 cup fresh broccoli, chopped
1/2 carrot, grated
Instructions:
Preheat
oven to 350 degrees F (175 degrees C). Spray a
jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan.
Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream,
cream cheese, dill weed, garlic salt and ranch
dip mix. Spread this mixture on top of the cooled
crust. Arrange the onion, carrot, celery, broccoli,
radish, bell pepper and broccoli on top of the
creamed mixture. Cover and let chill. Once chilled,
cut it into squares and serve.
Yield: Makes 8 servings.
5 POINTS per serving
Nutrition
information:
Calories
196, Protein 5g, Total Fat 13g, Sodium 356mg,
Cholesterol 36mg, Carbohydrates 16g, Fiber 2g
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