2 (8 oz.) cans crescent rolls
2 (8 oz.) pkg. light cream cheese
1 c. light mayonnaise
1 pkg. HIDDEN VALLEY® Original Ranch dressing mix
Approximately 1 tsp. dill

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 inch cookie sheet; press over bottom and up side to form crust. Seal perforations. Bake for 14-19 minutes or until golden brown. Cool completely.

Combine cream cheese, mayonnaise, Ranch dressing mix and dill. Electric mixer makes mixing easier. Spread on cooled crust. Garnish with broccoli, cauliflower, and carrots. Use small sections of broccoli and cauliflower and carrots, sliced very thin. Cut into small squares. Option: use fresh mushrooms, green pepper and/or green onions.