Made by: Amanda B. Kayla S. AJ W.
Origional Recipe: Serves 16.
1cup of sour cream
1(8ounce)package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoons garlic salt
1(1ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery,thinly sliced
1/2cup haves and thinly sliced radishes
1 red bell pepper
1 1/2 cups fresh broccoli,chopped
1 carrot, grated
2. Pat crescent roll dough into a jelly roll pan. Let stand 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, Combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on the top of cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. cover and let chill. Once chilled, cut it into squares and serve.
Scaled Recipe for 30 People
About 2 cups of sour cream
15 ounces of cream cheese
About 2 teaspoons of dried dill weed
3 cups of broccoli
2 red bell peppers
2 stalks of celery
1cup of radishes
2 ounces of ranch dressing mix
Ratio for 1 Serving
0.0625 cups sour cream : 1 serving
0.5 ounces of sour cream per person
0.0625 teaspoons of dill weed: 1person
0.03125 cups radishes: 1 person
0.0625 to 1 person for carrot
0.0625cups broccoli: 1 person
0.0625 red bell pepper: 1 person
0.0625 onion: 1 person
0.0625 stalks of celery: 1 person
0.0625 ounces ranch dressing: 1 person