Easy vegetable squares

Yield: 32 servings

Measure Ingredient
2 cans Refrigerated crescent rolls
12 ounces Cream cheese -- softened
⅓ cup Mayonnaise
1 teaspoon Dried dill weed -- crushed
1 teaspoon Buttermilk salad dressing
\N \N Mx
1 cup Broccoli; blanched --
\N \N Chopped
1 cup Green pepper -- chopped
1 cup Tomato -- diced
1 cup Ripe olives -- sliced
1 cup Carrot -- shredded
½ cup Celery -- diced finely
1 cup Cheddar cheese -- shredded

Unroll crescent rolls and pat into a 15 1/2x 10½ x 1 inch baking pan. Bake according to package directions. Cool on wire rack.

Meanwhile blend cream cheese, mayonnaise, dill weed, and salad dressing mix in small bowl. Spread evenly over crust. Sprinkle with desired toppings, then shredded cheese. To serve, cut into squares.

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