2 (8 oz.) pkgs. crescent rolls
16 oz. sour cream
1 Ranch dip mix
1 tsp. dill weed
1 c. broccoli, chopped into sm. flowerets
1 c. cauliflower, chopped
1 c. sliced radish
1/2 c. shredded carrot
1/2 c. chopped celery
1/2 c. green pepper

Pat rolls into jelly roll pan and let it set 5 minutes. Prick all over with a fork. Bake 10 minutes at 350 degrees. Cool completely. Spread with dip mixture and press on vegetables into dip. Sprinkle with dill weed. Chill and cut into small squares.