2 (8 oz.) pkg. refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese
3 tbsp. mayonnaise
1 sm. onion, chopped fine
1 tsp. dill weed
1 tsp. seasoned salt
Raw vegetables of your choice

Open crescent rolls according to directions. Roll (with rolling pin) out on a 12 x 18 inch jelly roll pan. Bake at 375 degrees for 12 minutes. Cool.

Cream together cream cheese and mayonnaise. Add onion and seasonings. Spread on top of cooled crust. Chop raw vegetables into very small pieces. Mix together in large mixing bowl, then add vegetables to top of spread. Cut in squares.