2 rolls refrigerator crescent rolls
2 (8 oz.) pkg. cream cheese (whipped OK)
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. mayonnaise
2 c. finely chopped vegetables (carrots, red and green pepper, radishes, green onion, etc.)

Spread dough on cookie sheet, pinching edges together. Bake 8 minutes until lightly browned. Cool.

Mix cream cheese, dressing mix and mayonnaise. Spread on cooled crust. Top with finely chopped vegetables. Refrigerate. Cut into small squares to serve as an appetizer or party fare.