1 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/3 c. creamy buttermilk salad dressing
1 tsp. dried dill weed or basil, crushed
2 c. desired vegetable topping (finely chopped vegetables)
1 c. shredded Monterey Jack or Mozzarella cheese

Unroll crescent rolls and gently pat into a 9x13x2 inch ungreased pan. Bake according to directions. Cool on wire rack.

Stir together the cream cheese, salad dressing, and dill weed. Transfer cooled crust to container. Spread cream cheese mixture evenly over crust. Sprinkle with vegetable topping and shredded cheese. Gently press vegetables and cheese into cream cheese mixture. Chill 1 hour before serving. Makes 24.