This is one of my staples for holidays, parties, etc. Modified from allrecipes.com
The link calls for dried dill, but I do not like that flavor so I omitted it.
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
Veggies as needed (I use tomatoes, broccoli, shredded carrots, but you can add anything you want here)
1.Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
2.Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3.Bake for 10 minutes, let cool.
4.In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.