1 pkg. crescent rolls
1 (8 oz.) cream cheese
1 tsp. to 1 tbsp. mayonnaise
1 tsp. each chopped chives and dill
Assorted raw vegetables (ie, carrots, celery, broccoli, cauliflower, zucchini
and green peppers)

Press crescent rolls in a 9x13 cookie sheet, like a pie crust. Bake at 400 degrees for 10 minutes. Cool. Mix cream cheese, mayonnaise, chives and dill to be spreadable. Spread on crust. Finely chop assorted vegetables. Sprinkle on cream cheese mixture. Refrigerate until ready to serve. Cut in squares. Serve.