1 pkg Crescent rolls
8 oz. pkg cream cheese, softened
8 oz. sour cream
1/2 cup salad dressing or mayonnaise
1 pkg. HIDDEN VALLEY® Ranch Salad Dressing mix
8 oz. pkg. finely shredded cheese, any variety

Vegetables of Choice:

1/2 cup frozen peas
1/2 cup grated carrots
1/2 pint cherry tomatoes, halved

Other Choices:

red or green peppers
broccoli or cauliflower florets
onions, chopped or rings
radishes, grated or sliced
cucumbers, sliced or chunks

Press Crescent rolls into a 9x13-inch baking sheet to cover bottom and up sides, sealing holes.

Bake at 350°F for 11-15 minutes or until golden brown. Whip cream cheese, sour cream, and salad dressing until smooth. Add ranch dressing mix; blend well. Spread on cooled crust. Scatter vegetables evenly over dressing. Top with shredded cheeses. Best if chilled before serving. Cut into 2-3 inch squares. For Mexican style - add kidney beans and chili beans, drained. Use taco seasoning mix instead of ranch mix. Substitute taco cheese or mexican cheeses.