Veggie “Pizza” with French Onion Dip Spread

  • SERVES: 8
  • PREP: 10 minutes
  • TOTAL TIME: 1 hour (including cooling)

Meet your new picnic-ready appetizer—and your new fave way to eat your veggies.

Either you grew up with this picnic “pizza” or it’s going to sound really weird—but we promise it’s an app you’ll want to make on repeat. This pizza is meant to be served room temperature or cold, swapping tomato sauce and melty mozzarella for a creamy french onion dip-like spread and lots of fresh vegetables. The only time you need to turn on the oven is 15 minutes for the crust. In that time, you can mix up the spread and thinly slice veggies of your choice. We used multicolored baby peppers, red onion, Persian cucumber, and chives, but it’s also great with summer tomatoes, zucchini, summer squash, or very small florets of broccoli. The fresh toppings help balance the rich spread and crescent dough underneath, and may be your new favorite way to eat your veggies.

  • 1

    (8-ounce) can refrigerated crescent roll dough or crescent dough sheet

  • ½

    cup sour cream

  • ½

    cup cream cheese

  • 2

    tablespoons onion soup mix

  • 2

    multicolored mini sweet peppers, sliced into rings

  • ½ small red onion, thinly sliced

  • 1

    Persian cucumber, halved lengthwise, then cut into half moons

  • 2

    tablespoons chopped chives

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The Essential 8-Piece Slim Knife Block
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This richly colored knife block is the low-profile, high-quality answer to storing every knife you need in the kitchen. Chrissy designed this 8-piece set based on the knives she and John use every day, so the ashwood block is filled with exactly what you need (including a cleaver!), and nothing you don't. Each stainless steel blade is taper ground to stay sharp. The ashwood handles feature a full-tang (meaning the metal runs through the handle) for easy control—and a damn good dice.

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Spill The Tea Napkins, Set of 4
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