 | | Directions |
- Place crescent rolls on a jelly roll pan and press seams together. Bake for 15 minutes at 350° F degrees.
- While crust cools, combine cream cheese, mayo, milk, dill, and garlic. Spread over cooled crust. Sprinkle vegetables and cheese over cream cheese. Refrigerate for at least 2 hours. Cut into squares to serve.
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Prep Time: 25 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | 2 packages crescent rolls |
| - | | 2 packages cream cheese, softened |
| - | | 3/4 cup mayonnaise |
| - | | 1/4 cup milk |
| - | | 1 tablespoon dill weed, finely chopped |
| - | | 1 teaspoon garlic, minced |
| - | | 1 cup broccoli florets, finely chopped |
| - | | 1 cup cauliflower, finely chopped |
| - | | 1 cup celery, finely chopped |
| - | | 1 cup carrots, finely chopped |
| - | | 1 cup cheddar cheese, finely shredded |
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