1 (8 oz.) pkg. refrigerator crescent rolls
1 (8 oz.) pkg. cream cheese
1 tbsp. or less of dill weed
Garlic salt
1/2 c. salad dressing
3/4 tsp. finely chopped onion
1/2 of sm. clove garlic, crushed

Any combination of vegetables, chopped fine, such as broccoli, cauliflower, celery, shredded carrots, green onion, tomatoes, green peppers, radishes, etc.

Roll out crescent rolls onto cookie sheet. Spread to edge. Bake until lightly browned. (Directions on tube.)

Mix cream cheese, salad dressing, dill weed, garlic salt, onion and garlic together. Spread over chilled crust.

Top with finely cut assorted vegetables and chill.

Cut in small squares to serve.