2 pkgs. Pillsbury crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
2/3 c. mayonnaise
1 1/2 tsp. garlic salt
1 1/2 tsp. dill weed
3 green onions, chopped

Place crescent rolls on large flat pan. Arrange so they cover bottom of entire pan. Press together to form crust. Prick dough with fork. Bake as directed until golden brown. Cool. Mix cream cheese with mayonnaise. Beat until creamy. Add remaining ingredients. Spread over crust. Top with assorted vegetables cut into tiny pieces (carrots, broccoli, radishes, etc.). Refrigerate and cut into squares before serving.