 | | Directions | | Spread rolls flat on greased cookie sheet. Let sit for 5 minutes. Poke crust with fork. Bake at 350° for 10 minutes; cool completely. Mix cream cheese, sour cream, ranch dressing mix, dill weed and garlic salt. Spread over cooled crescent rolls. Top with finely chopped vegetables. Cut into squares. Refrigerate until ready to serve. |
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Prep Time: 30 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 2 packages crescent rolls |
| - | | 8 ounces cream cheese, softened |
| - | | 1 cup sour cream |
| - | | 1 packet dry ranch dressing mix |
| - | | 1/2 teaspoon dill weed |
| - | | 1/4 teaspoon garlic salt |
| - | | 3 cups vegetables, finely chopped (cauliflower, carrots, cucumbers, red peppers, broccoli, etc) |
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