2 pkgs. crescent rolls, spread out onto a cookie sheet (17 1/4 x 11 1/2 x 1 inch) ungreased
12 oz. bowl soft cream cheese
3/4 c. mayonnaise
1 1/2 tsp. HIDDEN VALLEY® Salad Dressing (dry mix)
1 tsp. dill weed
1/4 tsp. pepper
1/4 tsp. garlic powder
Vegetables (assorted)

Bake in 350 degree oven for 10 to 13 minutes the rolls as directed above. Cool. Mix together cream cheese, mayonnaise, HIDDEN VALLEY® Salad Dressing (dry mix), dill weed, pepper and garlic powder. Then spread over cooled crescent roll crust. Chop top with the following veggie suggestions: broccoli, cauliflower, red pepper, shredded carrots, spring onions.