8 oz. pkg. refrigerated crescent rolls
4 oz. pkg. refrigerated crescent rolls
8 oz. pkg. cream cheese
1 c. mayonnaise
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dill weed
3 raw carrots
1/3 med. head raw cauliflower
3 spears raw broccoli
2 stalks raw celery
6 red radishes
1/2 green pepper

Make crust by spreading rolls flat and patting together to cover the bottom of an ungreased jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Bake about 5-10 minutes or until a light golden brown in a 350 degree oven. Do not over bake, and COOL completely.

While crust is cooling, wash, drain and chop the vegetables (about the size of a pea). Toss together and set aside.

Soften cream cheese and blend with mayonnaise, onion and garlic powders and ill weed until smooth and creamy.

Spread cream cheese mixture over cooled crust, then top with chopped vegetables, patting gently into cream cheese mixture. Cover with foil or plastic wrap and refrigerate overnight. Cut in squares and serve.