"I make this for entertaining, and everyone loves it," Sandy Larsen writes. "There's never anything left over. The fresh vegetables make it a nutritious appetizer. My kids love it, too. "
2 (8-ounce) packages crescent dinner rolls
1 (16-ounce) carton sour cream
1 teaspoon dill weed
1 (1-ounce) package ranch-style party dip
1 cup chopped cauliflower
1 cup chopped broccoli
1/2 cup shredded carrot
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup finely sliced red radishes
Pat crescent roll dough into jellyroll pan. Let stand 5 minutes. Pierce all over with fork. Bake at 350 degrees 10 minutes. Cool.
Mix together sour cream, dill weed and dip mix. Spread on top of cooled crust. Press cauliflower, broccoli, carrot, celery, green pepper and radishes onto sour cream topping. Chill, covered. Cut into squares. Makes about 16 servings.
Note: Other vegetables of your choice may be used in place of vegetables listed.