2 (8 oz.) pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/3 c. mayonnaise or salad dressing
1 tsp. dill weed (dried)
1 tsp. buttermilk salad dressing mix
3 c. desired toppings
1 c. shredded cheddar, Mozzarella, Monterey Jack

For crust, unroll crescent rolls and pat into 15 1/2" x 10 1/2" x 2" pan. Bake per directions; cool.

Meanwhile, in small bowl mix cream cheese, mayo, dill weed and dressing mix. Spread evenly over cooled crust. Sprinkle with toppings then cheese. 32 servings.

Topping Options: Finely chopped broccoli, cauliflower or green pepper, tomato, green onion, olives, celery, carrots, mushrooms, etc.