2 (8 oz.) pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
2 c. Hellmann's mayonnaise
2 tbsp. parsley flakes
2 tbsp. dill weed
2 tbsp. Accent
1/2 tbsp. garlic powder
2 tbsp. onions
Chopped fresh vegetables

Carrots, celery, green pepper, broccoli, onions, cauliflower, radishes, mushrooms, black or green olives, etc. Optional: Shredded cheddar cheese.

Press packages of crescent rolls in a jelly roll pan. Bake at 350 degrees for 10 to 12 minutes. Cool. Mix together the 7 ingredients, cream cheese, mayonnaise, parsley, dill weed, Accent, garlic powder and onion flakes. Let stand overnight. Spread over baked crust. Add chopped vegetables of your choice. Optional: Top with grated cheese. Put back into refrigerator and let stand at least 20 minutes (can be all day). The longer it stands, the better.