Cut the puff pastry into 24 pieces. Press the pieces into a greased mini muffin pan and bake at 400 degrees for 15 minutes.
Beat the softened cream cheese until smooth. Mix in the sour cream, mayonnaise, ranch, garlic powder and Worcestershire sauce.
Cut the centers out of the mini puff pastries and fill them with the cream cheese mixture.
Top with chopped veggies.
Store in the fridge until ready to serve. Serve cold.