CRUST:

2 tubes crescent rolls

FILLING:

2 (8 oz.) pkg. cream cheese
1 tbsp. garlic powder
1/4 c. half & half
1 tbsp. dill weed
3/4 c. mayonnaise

TOPPING:

1/2 c. onion, chopped
1/4 c. green peppers, chopped
1 c. carrots, grated
1 c. cauliflower, chopped
1 c. broccoli, chopped
Ripe olives, sliced
Green olives, sliced

Roll out crescent rolls on cookie sheet, making sure all seams are closed. Bake until golden brown. Let cool. Mix filling ingredients together. Spread filling mixture over cooled crust. Place topping on filling and cover with foil. Refrigerate. Can be made well in advance. Keeps good in refrigerator.