2 packages refrigerator crescent rolls
2 8 oz pkgs. cream cheese — I used reduced fat
3/4 cup mayonnaise
1 package Hidden Valley Original Ranch Dressing — (dry mix)
4 to 6 cups chopped vegetables* (pre-cut broc/cauli, carrots, bell peppers)
1 cup shredded cheddar cheese — optional
dried dill – 2 pinches (I added)

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes or until golden brown. Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth.

Chill to allow flavors to blend.

Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables (and cheese if desired) over all.

Chill for at least an hour.