2 8-oz cans crescent rolls
1 cup mayonnaise
1 small pkg dry ranch dressing mix
1 8-oz pkg cream cheese, softened
Assorted veggies - Onions, celery, broccoli, carrots, etc.
Chop veggies to a small dice.
Press out crescent rolls into the bottom of a jelly roll pan.
Bake 10 minutes; cool.
Mix together mayo, cream cheese, and dry dressing mix.
Spread on top of cooled crust.
top with chopped veggies and refrigerate overnight.
Cut into squares or triangles - serve cold.
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