2 (8 oz.) pkgs. cream cheese
2 pkgs. crescent rolls
2 1/3 c. mayonnaise
1 tsp. dill weed
1/4 tsp. garlic powder
1 tsp. onion, finely chopped
1 1/2 c. broccoli, cauliflower, carrots, or any fresh vegetable, chopped

Roll out rolls onto a 15 x 10 or 13 x 9 inch pan. Press seams together to form a continuous crust in the bottom of the pan. Bake at 375 degrees until golden brown. Cool, mix cream cheese, mayonnaise, dill weed, garlic and onions. Spread this mixture over the crust. Sprinkle with chopped fresh vegetables. Refrigerate 2 hours or overnight. Cut into small pieces and serve. Very Good!