Veggies and dip is a must-have appetizer at any summer party. And if the party also includes pizza, it’s bound to be a hit. Now, this recipe has been around forever. But if you haven’t made one recently, you’ll be pleasantly surprised at how easy, flavorful and satisfying it is!

Related: Sugar Cookie Fruit Pizzas

Great for a quick lunch or an appetizer, it’s a must-try for summer.

Veggies and Dip Pizza

This recipe has been around forever... but it's a classic that's always a hit! The best part? You can change up the toppings every time you make it!

Ingredients

2 rolls Pilsbury Crescent Rolls (the best... truly!)
1 packet dry Ranch dip mix
1 8 oz. block cream cheese, softened
1/2 c. sour cream
Various veggies, diced or shredded (I like red onion, broccoli, peppers and carrots)

Instructions

Preheat your oven to 375ºF.
Press the crescent roll dough onto the bottom and sides or a large, ungreased baking sheet (a 10x15 sheet pan is a good size). Press the seams together.
Bake for 13-15 minutes, or until golden brown. Allow it to cool completely.
While the crust is cooling, make the cream cheese spread and chop your veggies.
In a medium bowl, combine the cream cheese, sour cream and Ranch mix. If you want it really creamy and smooth, use a hand mixer. Set aside when combined.
Chop or dice all of your veggies into small bite-size pieces.
Spread the Ranch mixture onto the cooled crust. Then, sprinkle the veggies on top of the spread.
Cut into squares. Serve immediately, or cover and store in the refrigerator until ready to eat!

Notes

If you're in a hurry, you can pop the crust into the fridge to speed up the process.

And if you'd like to lighten up the recipe a bit by reducing fat and calories, you can use reduced-fat crescent rolls, reduced-fat (or fat-free) cream cheese, and swap plain greek yogurt for the sour cream.