2 cans crescent rolls (Pillsbury, in the refrigerator section)

3/4 c. mayonnaise

1/2 c. sour cream

2:  8 oz. packages cream cheese--softened

1 pkg dry ranch dressing mix (Hidden Valley)

3/4 cup each:  Raw vegetables, chopped (any of the following, or try your own)

   green pepper

   broccoli

   green onions

   carrots (shredded)

   cauliflower

   tomatoes

   mushrooms

Cheddar cheese or monterey cheese, shredded (optional if shredded carrots are used)

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Preheat oven to 350⁰

Press crescent rolls into an ungreased jelly roll/cookie sheet pan, pressing all seams together.  Bake 7-8 minutes until a light golden brown.  Remove from oven and cool.

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Beat mayonnaise, sour cream, cream cheese and dressing mix until relatively smooth.  Spread mixture evenly over cooled crust.

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Sprinkle toppings (including shredded cheese) over cream cheese filling and press lightly.  Cover and chill 1-2 hrs.  Cut into small squares.

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This does not keep well, so may want to cut ingredients in half and use smaller pan if feeding less than a crowd.

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