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2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
3/4 c. mayonnaise
1 pkg. dry Hidden Valley Ranch dressing
3/4 c. chopped carrots
3/4 c. chopped broccoli
3/4 c. chopped green pepper
3/4 c. chopped onion
3/4 c. chopped cauliflower
3/4 c. chopped tomatoes

Mix together cream cheese, mayonnaise, and Hidden Valley Ranch dressing. Spread mixture on top of cooled crescent rolls. Steam broccoli and cauliflower for several minutes (just until they are slightly tender - they should remain crunchy). Carrots, onions, peppers and tomatoes may be left raw.

Chop all vegetables by hand (food processor makes too mushy).

Mix veggies together and spread on top of cream cheese mixture. Refrigerate until firm. Cut into squares and serve.

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