2 (8 oz.) cans refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
20 sm. broccoli flowerets
20 cucumber slices
10 cherry tomatoes, halved

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 10x15 inch jelly roll pan. Press over bottom and 1 inch up the sides to form a crust. Seal perforations. Bake at 375 degrees for 14 to 19 minutes or until golden brown, cool.

In small bowl, combine sour cream, cream cheese, dill weed, and garlic powder. Blend until smooth. Spread evenly onto cooled crust. Cover and refrigerate 1 to 2 hours. At serving time, cut into squares. Top each square with desired vegetables.