2 lg. tubes of crescent rolls
2 (8 oz.) pkgs. cream cheese
3/4 c. mayonnaise
1 tbsp. dill weed
1/2 tsp. garlic salt
1/4 c. milk
Cauliflower, broccoli, carrots, cheese, black or green olives, pimento, cut into sm. pieces

Unroll the crescent rolls onto a 10 x 15 inch jelly roll pan. Push perforations together. Bake according to directions. Mix in blender or mixer the cream cheese, mayonnaise, dill weed, garlic salt, milk and spread on crust. Cover with cauliflower, broccoli, carrots, olives, pimento. May be refrigerated overnight, covered.