Ingredients
2 8oz cans of refrigerated crescent rolls (Pillsbury)
2 8oz packages of cream cheese
1 package of ranch dressing
2/3 cup salad dressing or mayo
1 tsp garlic salt
1 tsp dill weed
Instructions
Unroll crescent roll dough - do not break perforations.
Place across bottom of large cookie sheet.
Bake at 375 until medium brown, then let cool.
Beat cream cheese, salad dressing, garlic salt, ranch dressing and dill weed - then spread on top of cool crust
Cut as many of the following vegetables as desired into small pieces: cauliflower, green pepper, celery, broccoli, carrots, radishes, tomatoes, and green onions.
Press lightly into cream cheese. Sprinkle with grated cheese. Refrigerate until serving time. Cut into squares.