8 oz. pkg. Pillsbury crescent rolls
Dill weed dip (recipe on bottom)
2 1/2 c. celery, diced fine
2 c. cauliflower buds, cut in sm. pieces
2 c. broccoli flowerets, cut in sm. pieces
2 med. size carrots, shredded
6 med. sized radishes, shredded
6 cherry tomatoes, sliced in half
6 mushroom caps, sliced
1 c. shredded cheese

Flatten crescent rolls into a greased pizza sheet (about 14 1/2 inches ion diameter). Bake at 350 degrees for 10 minutes. Cool. Then spread with DILL WEED DIP. Distribute evenly over the dip in this order: celery, cauliflower, broccoli, carrots, radishes. Arrange evenly over the top tomatoes and mushrooms. Sprinkle cheese over top and refrigerate till serving time.

DILL WEED DIP:

3 oz. cream cheese
1 c. sour cream
1 c. mayonnaise
1/2 c. onion, chopped
2 tsp. Beau Monde seasoning
2 tsp. dill weed seasoning
2 tsp. parsley flakes

Blend ingredients until creamy and smooth.