2 (8 oz.) cans Pillsbury refrigerated dinner crescent rolls
8 oz. cream cheese, softened
1/2 c. sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
20 sm. broccoli flowerettes
Cucumber or zucchini slices
Cherry tomatoes
Other veggies per preference

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10 inch jelly roll pan, press over bottom and sides to form crust, seal perforations. Bake for 14 to 19 minutes until golden brown. Cool completely.

In small bowl, combine cream cheese, sour cream, dill weed and garlic powder; blend until smooth. Spread evenly over cooled crust. Cover, refrigerate 1 to 2 hours. At serving time, cut into squares and top each square with veggies.