1 pkg. refrigerated crescent rolls
1 (8 oz.) pkg. creamed cheese
3/4 c. mayonnaise
1 tsp. dill weed
1/2 tsp. garlic salt
3/4 c. whipping cream
Grated carrots
Thin sliced cauliflower
Broccoli flowerets
Sliced green onion
Sliced cucumber
Chopped peeled tomatoes
Grated cheese or Parmesan cheese, optional

Spread crescent dough in bottom of large cookie sheet. Pat dough together to make crust. Bake in 350 oven for 10 minutes. Cool, meanwhile combine cream cheese and mayonnaise, dill weed, garlic, and cream. Spread on top of baked crust. Arrange vegetables over cream cheese. Sprinkle with cheese.

Refrigerate, cut into small portions to serve.