| | Directions | | Separate crescent rolls into 4 long rectangles. Place crosswise in ungreased 15x10 pan. Press over bottom and edge of pan. Seal. Bake at 375° for 14 to 19 minutes until golden brown. Cool completely. Combine cream cheese, sour cream, miracle whip, dill weed and garlic powder. Blend until smooth. Spread over crust. Add any vegetables you like. Cover. Chill 1 to 2 hours before serving. |
|
|
| Ingredients | | - |  | 2 cans refrigerated crescent dinner rolls (8 ounce cans) |
| - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 1/2 cup diary sour cream |
| - | | 1/2 cup miracle whip |
| - | | 1 teaspoon dill weed |
| - | | 1/8 teaspoon garlic powder |
| |
| |
