2 tubes or pkgs. refrigerated crescent rolls
2 pkgs. (8 oz.) cream cheese
3/4 c. mayonnaise
1 tsp. dill weed
1/2 tsp. garlic salt
1/4 c. heavy cream
Grated carrots
Cauliflower flowerettes
Sliced onion (young, green)
Cucumber, diced
Tomatoes, diced
Grated cheese or Parmesan cheese, optional

Spread refrigerated crescent rolls in a large cookie sheet. Snip off excess dough that does not fit in pan. Bake at 350 degree oven, 10 minutes. Cool. (Can be baked ahead and refrigerated.) Combine cream cheese, mayonnaise, dill weed, garlic salt and cream. Beat with electric mixer until smooth. Spread on baked crust. Arrange vegetables on the creamed spread and sprinkle with cheese. Refrigerate (overnight is best.) Cut into small portions and serve. Use serrated knife and be careful as some veggies get in the way.