You know those recipes that friends ask you about constantly and you’re almost embarrassed to admit the little effort that’s involved in them? Friends, this is one of those recipes!

These veggie bars were one of the biggest hits at our tailgate the other weekend. These bars are easy, quick, and colorful – you eat with your eyes first, after all. They make perfect appetizers, after school snacks, tailgate bites, and potluck sides.

Here’s what you’ll need:

2 packages of croissants (the blue ones that pop open)

2 8-oz bars of cream cheese

1 dollop of mayonnaise

1 packet of dry ranch dressing

Shredded carrots*

Broccoli florets

1 green onion

1 red bell pepper

3-4 Radishes (optional)

A few sprinkles of mild shredded cheddar cheese

*Almost any veggies will work. This recipe is perfect for a “clean out the fridge” situation if you’re looking for one. Opt for veggies of different colors: red or yellow bell peppers, green broccoli, white cauliflower, etc. Tomatoes can work, but they are tricky to keep once they’re refrigerated then taken out for an hour or two. 

Pulling everything together:

Preheat your oven to 350 degrees F.

With nonstick spray, grease a baking sheet big enough to hold both packages of croissants unfolded. Unfold both packages of croissants onto the baking sheet and press them down to form a crust. Bake until golden brown – about 10 to 15 minutes. Check them after 10 minutes.

While your crust is baking, beat the cream cheese, mayonnaise, and dry ranch dressing packet in a mixer until blended.

Once your croissant crust is that nice golden brown, remove it from the oven and set it aside to cool for 10-20 minutes.

While your crust is cooling, prep your vegetables. Slice your radish, roughly dice your red bell pepper, snip your broccoli florets, and cut down any other vegetables you’re adding so they are all as uniform in size as possible. Make sure they’re bite-sized since these bars are meant to be easy-to-eat appetizers.

When your croissant crust has cooled, spread the cream cheese mixture evenly over the crust.

Next, sprinkle on all of your veggies and top with shredded cheddar cheese. Chill in the fridge until you’re ready to serve. To serve it, use a sharp knife and cut it into small bars. Arrange on a platter – and enjoy!