Cold Ranch Veggie Appetizer on Zucchini Crust (Edit recipe)

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Once you’ve tried your hand at some of our deliciously fatty dinner recipes, this crunchy concoction is a fantastic way to cleanse the palate. With a smattering of fresh baby carrots, broccoli, cucumbers, and cherry tomatoes, this small circle of nutritional joy won’t last 5 minutes on your plate.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

11 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1 Zucchini Keto Crust
8 oz Cream Cheese, Full Fat
2 Tbsp Mayonnaise
1 Organic Garden Ranch Seasoning Mix - Primal Palate, (1 packet)
1/3 cup Broccoli, chopped
1/3 cup Cauliflower, chopped
1/3 cup Cucumber, deseeded and chopped
1/2 cup Sharp Cheddar Cheese, shredded
Tomato, Grape, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bake Zucchini Crust as instructed and let cool.
Mix cream cheese, mayonnaise, and ranch seasoning packet and spread on cooled crust.
Top with chopped broccoli, cauliflower, cucumbers, and cheese.
Garnish with a few grape tomatoes.

Notes

Tip: Make this recipe even simpler by using a bag of frozen mixed veggies!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	152
Fat:	13 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	18 g
Sodium:	120 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.