1 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/3 c. bottled creamy buttermilk salad dressing
1 tsp. dried dill weed
2 c. desired vegetables
1 c. shredded cheddar, Monterey Jack, or Mozzarella cheese

For crust, unroll crescent rolls and gently pat into 1 3 x 9 x 2 inch ungreased baking pan. Bake according to package directions. Cool on wire rack.

Meanwhile, in small bowl, stir together the cream cheese, buttermilk, dressing, dill weed. Put crust on tray spread evenly with cream cheese mixture. Sprinkle with desired vegetable and cheese. Gently press vegetables and cheese into cream cheese mixture. Cover and chill for 1 hour. To serve, cut into small squares. Makes 24.

Suggested vegetables: finely chopped broccoli, cauliflower, or green peppers; seed and chopped tomatoes; thinly sliced green onions, black olives or celery; or shredded carrots.