3/4 cup mayo
1 package dry ranch dressing seasoning
1-8 oz. package of cream cheese, softened
1/2-1 cup shredded cheese, cheddar and parmesan
assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,
tomatoes, onions, peppers, asparagus, mushrooms, ect.
Flatten crescent rolls out onto a cookie sheet to make the crust. Bake according to package directions. Remove from oven; let cool. In a medium bowl: mix cream cheese, ranch, mayo until smooth. Spread ranch mix on top of cooked and cooled crust. Top with shredded cheese and chopped veggies. Chill for 1 hour. Cut into squares.