2 packages crescent rolls
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 package dry ranch dressing mix
1/2 cup each of your favorite vegetables, chopped fine, such as: broccoli, cauliflower, radishes, carrots, onions, etc.
Optional: grated cheese, diced tomato, crumbled bacon, crisply fried
Unroll the crescents onto a jelly roll pan. Seal the perforations and bake according to package directions.
Mix the cream cheese, mayo, sour cream and ranch dressing mix.
When the crust has cooled completely, spread the mixture over the crust.
Mix together the chopped veggies, using whatever mix suits your tastes.
Press into the cream cheese mixture, cover and refrigerate for a couple of hours.
At serving time, you may sprinkle with cheese, diced-seeded tomatoes, crumbled bacon, if desired.
Cut into squares and enjoy.
Independence Day Recipes