2 pkgs. crescent rolls
Raw veggies of your choice, chopped
2 (8 oz.) pkgs. cream cheese, softened
1 pkg. HIDDEN VALLEY® Ranch dressing (original flavor)
3/4 c. mayonnaise
1/2 lb. grated cheese (Cheddar)

1. Put crescent roll dough in a flat layer pan.

2. Bake at 425 degrees about 8 to 10 minutes. Cool.

3. Beat cream cheese, dressing mix and mayonnaise together until smooth. Spread over baked crust.

4. Spread chopped veggies (carrots, lettuce, onions, black olives and radishes) are my favorite.

5. Sprinkle grated cheese over top of veggies. Press veggies and cheese down a bit. Refrigerate for 1 hour.

6. Cut into squares. Makes 24 to 36 pieces.