I love entertaining in the winter! After the holidays have passed, it seems like there’s such a long stretch without a reason to celebrate. So I like to just throw a dinner or cocktail party for the heck of it! It doesn’t need to be fancy and it doesn’t need to be difficult—which is why this little Shredded Veggie & Hidden Valley® Original Ranch® Crostini recipe is so perfect! Whether you’re hosting a relaxed dinner or a get-together for awards season, these bites will have your guests asking you to make them again and again.
Shredded Veggies & Ranch Crostini Recipe
Un-fancy the apps for your next cocktail party, starting with these bad boys!
- Hidden Valley® Original Ranch® Dips Mix: 10 ounces (one 1-ounce packet)
- french bread: 1 baguette
- olive oil: to lightly coat the baguette
- sour cream: 16 ounces
- shredded carrots: 1 cup
- shredded cabbage: 1 cup
- shelled edamame: ½ cup
- fresh dill: for garnish
Step 1: Start by mixing up your Hidden Valley® Original Ranch® Dip. Use the instructions on the box; one packet of mix combined with 16 ounces of sour cream will do the trick. Mix together thoroughly.
Step 2: Combine your veggies. Add carrots, cabbage, and edamame in a bowl and toss together.
Step 3: Add ½ cup of the Hidden Valley Ranch to your veggie mixture and toss together.
Step 4: Slice the baguette into ½ inch thick pieces. Lightly mist or coat with olive oil on both sides of each piece. Place the bread on a baking sheet and bake at 350ºF for 3 minutes. Remove from oven, flip the pieces over, and bake for another 3 minutes or until the bread is just beginning to get crispy and golden.
Step 5: Remove the bread and top each piece of crostini with a bit of your veggie and Hidden Valley® Ranch mix.
Step 6: Add the finishing touch---a small sprig of fresh dill.
Set out your crostini and wait for your guests to devour it all!
This post was sponsored by Hidden Valley®