2 (8 oz.) pkgs. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 tsp. dried dill weed, crushed
1 tsp. buttermilk salad dressing
3 c. topping
1 c. (4 oz.) shredded cheddar, Mozzarella or Monterey Jack cheese

Chopped broccoli, cauliflower, green peppers, seeded tomatoes, onions, ripe olives, celery or shredded carrots.

Unroll crescent rolls and put into 15 1/2" x 10 1/2" x 2" baking pan. Bake according to package directions. Cool. Blend cream cheese, mayonnaise, dill weed, and salad dressing mix in small bowl, spread evenly over crust. Sprinkle with vegetable topping, then shredded cheese. To serve, cut into squares. Makes 32 squares.