2 (8 oz.) cans crescent rolls
2 c. sour cream
1 pkg. ranch-style party dip
1 tsp. dill weed
1 c. chopped broccoli
1 c. chopped cauliflower
1/2 c. shredded carrots
1/2 c. each chopped celery, radishes and green bell peppers

Spread crescent rolls on cookie sheet; seal perforations. Prick with fork. Bake at 350 degrees for 10 minutes. Cool. Blend sour cream, dip and dill weed in bowl. Spread over crust. Layer vegetables over sour cream mixture. Chill several hours before serving.