2 (8 oz.) pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
2/3 c. mayonnaise
1 tsp. dill weed
1/4 tsp. garlic powder
Raw vegetables

Unroll crescent rolls (do not separate) onto cookie sheet (spray with Pam). Pinch together and make lip on edge. Bake according to package directions; let cool. Mix cream cheese, mayonnaise, dill, and garlic powder, spread on top of cooled crescent rolls. Cut off vegetables into small pieces and place on top.

Suggested toppings: broccoli, cauliflower, shredded cheese, carrots, tomatoes, green or red peppers.