Adapted from . .. a recipe I've had a very long time
2 (8 ounce) cans crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt (I often leave this out)
1 package ranch dressing mix (1 ounce package)
Veggies, chopped small, such as carrots, radishes, bell pepper, celery, snap peas, broccoli
Shredded Cheese (optional)
Preheat oven to 350 degrees. Spray a jellyroll pan with non-stick cooking spray
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the veggies on top of the creamed cheese mixture. Top with cheese. Cover and let chill. Once Chilled, cut it into squares and serve.
**Note: To make it easier to cut, I usually cut it right after I put the cream cheese mixture on it. Then, after it is cut, sprinkle everything over the top. By doing that you do not have to cut through any veggies :-)