1 (8 oz.) can refrigerated crescent rolls
8 oz. cream cheese, softened
1/3 c. mayonnaise
1 tsp. dried dill weed
1 tsp. minced onion
2 c. finely chopped raw vegetables (cauliflower, green bell pepper, celery and broccoli)
1/2 c. shredded carrot
1/2 c. chopped green onions

Spread crescent rolls out on 12 inch round, ungreased pizza pan, pressing all seams together. Bake at 400 degrees for 10 minutes. Cool.

Blend cream cheese, mayonnaise, dill and minced onion until smooth. Spread on baked cooled crust.

Mix together raw vegetables and sprinkle over cream cheese mixture. Top with green onions and shredded carrots. Lightly press into top. Chill until served. Cut into squares.

Use any fresh vegetable combination you like. A fun change of pace from vegetable dips.