Easy Low Fat Veggie Squares

These Easy Low-Fat Veggie Squares are a delicious appetizer or snack.  The creamy spread is so tasty with the crunchy vegetables.  We used Kroger Greek Cream Cheese & Greek Yogurt to make it even healthier.

Echo and I made these veggie squares last night for our New Year’s Eve party and they were a huge hit! In this recipe we used Kroger Greek Cream Cheese & Greek Yogurt. We all liked it better than using regular cream cheese AND it’s healthier! Seriously this stuff is delicious– plus it has TWICE the protein and HALF the fat of regular cream cheese.

You can get the Kroger Greek Cream Cheese & Greek Yogurt both in a brick and in a whipped tub. We used the brick for this recipe but if you are looking for a lighter, more airy texture, try the whipped. I love using the whipped spread on crackers and bagels. SO good.

Feel free to be creative and use whatever veggies you like or the veggies your family will eat. When I am making them for my family, I leave off the red pepper and onion (because my kids are picky about their veggies). We have made them “Mexi-style” by adding salsa over the cream cheese mixture and then adding avocado and olives (and leaving out the broccoli and cucumber). That is actually my husband’s favorite way of making this. You can also make it “California Roll” style by just adding cucumber, avocado, and carrots (you can add a little crab meat, too but then they are no longer “veggie” squares). Get creative and add make it your own!

Also, make it extra fun for kids to eat by using a cookie cutter to cut out the pieces. It is a great way to get them to eat their veggies. I don’t know about your kids, but make it “heart-shaped” and they will eat just about anything!

4.67 from 3 votes

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Low-Fat Veggie Squares

Ingredients (with Amazon Links)

• 2 cans/tubes low-fat crescent rolls
• 1 8oz pkg. Greek cream cheese (or you can use low-fat)
• 1/4 to 1/2 c. low-fat ranch dressing
• 1/2 c. shredded carrots
• 1/2 c. finely chopped broccoli
• 1/2 c. finely chopped onion
• 1/2 c. finely chopped red pepper
• 1/2. c. chopped cucumber

more optional toppings:

• sliced olives
• diced avocado
• fresh chopped tomatoes

Instructions

1. Preheat oven to 375-degrees. Spread crescent rolls out on a baking/cookie sheet. Press edges together to form a crust-- you don't want any holes. Bake for about 11 minutes or until crust turns golden-brown. Remove from oven and allow to cool.
2. Combine cream cheese and ranch dressing until smooth and spread evenly with a rubber spatula over the crust. Top crust evenly with veggies, lightly pressing them down to they don't fall off when you cut them up.
3. Cut evenly into squares and serve! Makes appx. 25-30 squares.

** This post was sponsored by Kroger but all opinions are our own **