2 c. crescent rolls
1 c. mayonnaise
1 pt. sour cream
1 pkg. HIDDEN VALLEY® salad dressing (buttermilk)
Dash of dill weed
Broccoli
Cauliflower
Carrots, shredded
1 (12 oz.) pkg. shredded Cheddar cheese
1 pkg. cream cheese (optional)

Roll crescent rolls out flat and press both cans together on a large cookie sheet to form a crust. Bake until golden brown. Set aside to completely cool.

Mix the mayonnaise, sour cream, HIDDEN VALLEY® buttermilk dressing mix and dill weed, mixing well. Spread this mixture over the crust.

Then take and top with broccoli pieces, cauliflower pieces, and shredded carrots. Top with shredded Cheddar cheese. Cover and place in refrigerator overnight or several hours before serving. Cut into square pieces and serve. (If desired you can add 1 (8 ounce) package of cream cheese to the mayonnaise, sour cream mixture.)