2 tubes crescent rolls
2 (8 oz.) pkgs. cream cheese
3/4 c. mayonnaise or Miracle Whip
1/4 c. milk
1 1/2 tsp. dill weed
1 1/2 tsp. garlic salt
1 c. cauliflower
1 c. broccoli
1 c. mushrooms
1 c. carrots
1 c. black olives
1/4 c. onion

Spread the crescent rolls in a jelly roll pan. Bake at 375 degrees for 10 minutes or until brown. Cool. Mix next 5 ingredients together and spread on cool crust. Finely chop the vegetables and spread on top of the cream cheese mixture. This will keep a few days in the refrigerator.