2 (8 oz.) cans crescent rolls
2 (8 oz.) pkgs. cream cheese
1 1/2 tsp. dill weed
1 1/2 tsp. onion powder
1 c. mayonnaise

Separate dough and place on ungreased 10x15 inch jelly roll pan. Press over bottom and up 1 inch on sides to form crust. Seal perforations. Bake at 375 approximately 15 minutes until golden brown. Cool completely. (Can be made day before.)

In bowl mix together cream cheese and rest of ingredients. Apply to crust 2 to 3 hours before serving.

Top with your choice of fresh, chopped tomatoes, broccoli, cauliflower, grated carrots, green pepper, green onions - go for color effect. You can also top with shredded Cheddar. When ready to serve, cut into appetizer size pieces.