Recipe of the Month

By Dorothy Zehnder

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Ingredients and Instructions:     

2 8-ounce cans refrigerated crescent rolls
1 8-ounce package cream cheese
¼ cup mayonnaise (or half Hellmann’s mayonnaise & half Miracle Whip)
¼ tsp. Bavarian Inn All-Purpose Seasoning
½ tsp. dill weed
½ tsp. granulated garlic
1 tsp. minced onion
Your choice of fresh vegetables, cut into small bite-size pieces:  broccoli (looks nice), cauliflower (doesn’t show very well), mushrooms, radishes (cut long so red lays on dip; do not use white radishes), chopped tomatoes, carrots, thin green pepper slices, etc.
Shape the unrolled & flattened crescent rolls into bottom of a 15x10x2-inch pan to form bottom crust.  Bake at 375º F for 8-10 minutes or until light golden brown.  Cool.

Mix cream cheese, mayo, seasoning, dill, garlic and onion.  Spread over crust.  Cut into serving size pieces.  Top each square with bite-size pieces of vegetables (or put on vegetables and then cut)

Yield: 24-28 pieces.

Note from Dorothy – This is a unique recipe that makes use of your garden’s bounty.  It is great for a snack, as an appetizer, or a take-along potluck dish.  It travels well.

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