2 (8 oz.) pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
2/3 c. salad dressing
1 tsp. dill weed
1/4 tsp. garlic powder
1 tsp. minced onion
Carrots, green pepper, broccoli, cauliflower, tomato
Shredded Cheddar cheese
French dressing

Pat crescent rolls on large cookie sheet. Bake 15 minutes at 350 degrees. Cool.

Mix cream cheese, salad dressing, dill weed, garlic powder, onion. Spread on cooled crust.

Chop vegetables (whatever you like) and spread on mixture.

Put shredded cheese on top of vegetables. Drizzle French (or Western) dressing on top.