I've seen this one done many ways, but this is the version I prefer. You can alter the type of fresh veggies you want to use. I just use these three that are my favorite.
This is a great dish to bring to a gathering or to eat for a snack.
2 (8oz) cans crescent rolls
1 (8oz) package cream cheese, softened
1 tsp dill weed
1/8 tsp garlic powder
1 to 1 1/2 cups of fresh chopped veggies (I use carrots, broccoli and cauliflower)
1. Heat oven to 350 degrees.
2. Press two cans of crescent roll dough into ungreased 15 x 10 x 1 baking pan to form crust. (I use a 9 x 9 square pan and just use one can)
3. Bake for 13 to 17 minutes or until golden brown.
4. Cool completely.
5. Mix together cream cheese, dill weed and garlic powder.
6. Spread cream cheese mixture over top of cooled cooked crust.
7. Cover and refrigerate for 1 hour.
8. Top with chopped carrots, broccoli and cauliflower.