2 pkgs. crescent rolls
1/4 c. chopped onion
3/4 c. mayonnaise
1/4 c. sour cream
1 (8 oz.) pkg. cream cheese
1/2 tsp. garlic salt or powder
1/2 - 1 tsp. dill weed

Flatten rolls in jelly roll pan. Bake until brown; cool. Cream remaining ingredients and spread over cold crust. Grate carrots. Chop fine the cauliflower, broccoli, green pepper, tomato and black olives. Spread 1 cup shredded cheddar cheese over cream mixture.