2 pkgs. Pillsbury crescent rolls
2 (8 oz.) pkgs. Philadelphia cream cheese
1 c. mayonnaise
1 tbsp. dill weed (optional)
1 tbsp. onion dip
4 c. vegetables, chopped

Spread crescent rolls flat on a large cookie sheet. Bake at 375 degrees for 7 to 10 minutes. Mix cream cheese, mayonnaise, dill weed (optional) and onion dip. Spread on baked crust and top with 4 cups chopped vegetables. Refrigerate until ready to serve.

Suggested vegetables: Carrots, celery, cauliflower, radishes, broccoli, green pepper, onion, cucumber, zucchini or any others you may choose.