1 can refrigerated crescent dough sheet
1 (8-oz.) pkg. cream cheese, softened
½ tsp. dill weed
2/3 c. real mayonnaise
½ tsp. garlic salt
½ packet dry ranch seasoning (1 ½ Tbsp.)
½ c. each broccoli, cauliflower, carrots, green or red peppers, chopped
1. Preheat oven to 375 degrees. Line a 9×13 baking sheet with parchment paper and lightly spray it with cooking spray.
2. Remove dough from can and spread into a rectangle on the prepared pan. Bake the crust for 9-11 minutes, or until golden brown. Remove crust from oven to a wire rack and let cool for 15 minutes.
3. In a bowl, combine cream cheese, mayonnaise, dry ranch dressing, garlic salt and dill weed. Evenly spread the mixture on the cooled crust.
4. Chop veggies in smaller pieces and lightly press them into the cream cheese. Chill for at least one hour.
Apron Strings Tip: I like to cut my crust prior to adding the veggies. Simply lift out of the pan by the parchment paper edges, move to a cutting board and use a pizza cutter to cut bite-sized pieces. For a party platter, I chop my veggies smaller and poke a toothpick in each piece. This recipe is easy to double on a larger baking sheet.