2 pkgs. Pillsbury crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1 tbsp. dill weed
1 tbsp. dry onion
1 tsp. garlic powder
Any vegetables, chopped fine (carrots, broccoli, green pepper, olives, mushrooms, etc.)

Spread rolls out on large cookie sheet and bake for 10 minutes; let cool. Mix cream cheese, dill weed, dry onion, and garlic powder. Spread over crust. Sprinkle with chopped vegetables. Cut into squares and keep refrigerated until ready to serve.