Press 2 pkgs. crescent rolls into jelly roll pan. Bake 350° for 8-10 minutes until lightly browned.
2-8 oz. packages cream cheese
1/2 cup Miracle Whip salad dressing
1 tsp. dillweed
1/2 tsp. garlic salt
2 T milk.
Combine and spread on top of crescent roll crust. Top with a variety of finely chopped fresh vegetables: carrots, green peppers, cauliflower, broccoli, or ripe olives and 8 oz. package of shredded cheddar cheese. For best flavor, refrigerator overnight or several hours.
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