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Ranch Veggie Party Squares

Updated: Jul 11, 2022

Who doesn't love to have the perfect appetizer to bring to a party that you can 1.) make ahead 2.) transport easily 3.) keep at room temp/no need to heat/reheat and 4.) easily serve? Well, these veggie party squares are the solution that checks all of those boxes.

My mom has been making these delicious apps for as long as I can remember -- at least my entire life and probably longer. I love them so much and could honestly eat the entire tray myself and not even apologize for it. They really are a perfect bite with the soft, buttery crescent roll crust, the creamy and tangy ranchy cream cheese base, then the fresh, bright crunch from all of the veggies. Ugh. I absolutely love these.

They are really simple to make and you can definitely make them a day or two in advance of when you'll need them. They chill in the fridge then can sit out at room temperature for a while without getting gross (if you're serving these at an outdoor party though be careful because you are dealing with dairy).

Maybe the best part about these is you can tailor them to your own tastes (or perhaps the persnickety eater you're serving) with whatever veggies you want. I always do the same combo, but be free! Get wild! Do what your heart desires.

These veggie party squares are one of the best party snacks in my opinion, no matter what the occasion or season. Now get on over to the grocery store and grab those ingredients and get cooking!

Ranch Veggie Party Squares
Makes ~ 12-24 squares
Prep: 20 minutes | Cook time: 12 minutes | Idle time: 1 hour

Click the file below to download and print the recipe

Ranch Veggie Party Squares
Download PDF • 128KB

I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.


  • 1 tube of crescent roll sheet (or an 8-roll tube of crescent rolls)

  • 8 oz. cream cheese (softened to room temperature)

  • 1 packet of powdered ranch seasoning, like Hidden Valley (or 2 tablespoons)

  • 3/4 C. mayo

  • 1 medium tomato

  • 1/2 of a large bell pepper (any color you prefer)

  • 1 C. chopped raw broccoli florets (see instructions below)

  • 1 C. chopped raw cauliflower florets*

  • 1.5 C. shredded sharp cheddar cheese (not pre-shredded)


  • Grease a 9x12 (or similar size) cake pan with cooking spray then unroll the crescent dough into the pan. Use your fingers to press the dough to stretch it to fit the pan, including pushing the ends up the side of the pan just a bit to create an edge. Alternatively, press the stretch the dough with the same method onto a cookie sheet to make it roughly the same size as 9x12. If you are using rolls instead of the sheet, use your fingers to pinch together the seams so there is no break in the dough.

  • Bake at 375° for 10-13 minutes until it is golden brown (or according to the instructions on the package). Remove from the oven and allow to cool completely before adding the rest of the ingredients.

  • While the crust cooks and cools, chop your veggies so they are all small dices/pieces, no more than about 1/4" (chop/break broccoli and cauliflower into small florets). Shred the cheese.

  • In the bowl of a stand mixer (or us a hand mixer or sturdy spatula) mix together the cream cheese, mayo, and ranch seasoning until everything is fully combined.

  • Once the crust is completely cooled, spread the ranch cream cheese on it with an off-set spatula, completely covering the crust and pushing it all the way to the edges.

  • Sprinkle half of the shredded cheese evenly over the ranch spread then evenly sprinkle all of the veggies over the cheese. Finish by adding the rest of the cheese.

  • Loosely cover with plastic wrap and allow to chill in the refrigerator for at least an hour before serving. Cut into squares and serve on a platter. Can be made up to two days in advance and keeps in the refrigerator for up to 5 days (or until the veggies start to turn).

*Recipe notes + Variations*

*When I made these to photograph I used purple cauliflower I found at the farmers market. It was too fun and beautiful to pass up. But normally I use just plain old white cauliflower. Clearly, any color works just fine though!

Use ANY veggies you love or have on hand. There are no rules here.

The quantities on the veggies and cheese are just approximate. You might want to use more or less of any of it. You do you.

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