2 (8 oz. each) pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/3 c. Miracle Whip
1 tsp. dried dill weed
1 tsp. (or to taste) ranch dressing mix
3 c. toppings - vegetables of choice, chopped
1 c. shredded cheese - Cheddar, Mozzarella, Monterey Jack or sharp cheese

Unroll crescent rolls and pat into 15 1/2 x 10 1/2 inch pan. Bake according to directions. Cool on wire rack. Blend cream cheese, Miracle Whip and salad dressing mix in small bowl. Spread evenly over crust. Sprinkle with toppings, then shredded cheese. Cut into squares.

(Bethlehem-Calvary)