2 (8 oz.) pkg. refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese, softened
2/3 c. mayonnaise
1 tsp. dillweed
1/4 tsp. garlic powder
1 tsp. onion, finely chopped
1 1/2 c. fresh chopped cauliflower
1 1/2 c. fresh chopped broccoli
1 1/2 c. fresh chopped carrots
1 1/2 c. fresh chopped radishes

Roll out dough into a 10x15 inch baking sheet. Bake for 15 minutes at 375 degrees until brown. Cool. Mix cream cheese, mayonnaise, dillweed, garlic and onion. Spread over crust. Sprinkle with vegetables and refrigerate for 2 hours before serving. Cut into small pieces. Can be made several hours ahead of serving time.