2 cans crescent rolls
8 oz. cream cheese
2/3 c. mayonnaise
1/2 tsp. onion flakes
1/2 tsp. dill weed
Fresh vegetables such as: broccoli, green peppers, cucumbers, black olives, cauliflower, carrots

Spread crescent rolls on cookie sheet. Bake until golden brown and let cool. Cream together cream cheese, mayonnaise, onion flakes and dill weed. Frost rolls with this mixture and arrange slices of fresh vegetables on top.