2 (8 oz.) pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/3 c. salad dressing
1 tsp. dried dill weed
1 tsp. buttermilk salad dressing mix
3 c. desired toppings
1 c. shredded cheese

For crust, unroll crescent rolls and pat into a 15x10 inch baking pan. Bake according to package directions. Cool.

In small bowl, stir together cream cheese, salad dressing, dill weed and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded cheese. Refrigerate. Cut into squares and serve.

TOPPING OPTIONS:

Finely chopped broccoli, cauliflower, green pepper, onions, black olives, celery or shredded carrots.