1/2 c. real mayonnaise
12 oz. cream cheese
1/2 pkg. Original Valley Ranch dressing

Press 2 packages crescent rolls on jellyroll pan. Bake 13 minutes; cool. Mix mayonnaise, cream cheese and Valley Ranch dressing well. Spread on crust. Sprinkle lightly with dill weed. Cut in squares now. Top with cut-up cauliflower, broccoli, radishes and green onion. Then top with grated carrots.