This is one of my favorite recipes. I think it is a Pampered Chef recipe. When I served it last night there was some discussion how my recipe was a little different. I use dill to season it and a couple of the others used a ranch dressing packet. I really love the taste of dip (in the right food) and would consider this a superior option, but that's just one persons opinion. I also have a dill hamburger roll recipe that is to die for. Love them. (Those two recipes are the reason I buy dill. Oh and I recently learned to put it on cooked carrots with butter. Oh yum.)
2 (8-oz.) cans refrigerated crescent rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
1/2 cup small fresh broccoli florets
1/3 cup cucumber slices, seeded and quartered
1/4 cup shredded carrot
--Heat oven to 375 degrees. Unroll both cans of dough into 4 long rectangles. Place in ungreased jelly roll pan; press over bottom and up sides to form crust. Bake at 375 degrees for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled. In a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread over cooled crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours. Cut into squares.
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