Cold Ranch Veggie Appetizer on Zucchini Crust (Edit recipe)

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.
30 minutes
11 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:155
Fat:14 g
Carbohydrates:6 g
Protein:6 g
Cholesterol:22 g
Sodium:128 mg
Fiber:0 g
Sugars:0 g
Calculated per serving.

Serves: 8

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Ingredients

Process

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
  1. Bake Zucchini Crust as instructed and let cool.
  2. Mix cream cheese, mayonnaise, and ranch seasoning packet and spread on cooled crust.
  3. Top with chopped broccoli, cauliflower, cucumbers, and cheese.
  4. 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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