1 (8 oz.) pkg. crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/3 c. creamy buttermilk salad dressing
1 tsp. dried dill or basil, crushed
2 c. chopped vegetables (onion, peppers, carrots, celery, cauliflower, beans, mushrooms, etc.)
2 c. shredded cheese (cheddar, Colby, etc.)

For the crust, unroll crescent rolls and gently put into a 13x9x2 ungreased pan. Bake according to package directions; cool.

Mix together cream cheese, salad dressing and spices. Spread on top of cooled crust. Spread chopped vegetables evenly over cream cheese. Top with shredded cheese. Keep refrigerated until serving time. Cut into squares and serve.