2 cans of crescent rolls
1 c. sour cream
1 envelope of ranch dressing mix
16 oz. cream cheese
3/4 c. of each of the following: green pepper, broccoli, green onion, tomato, carrots, cauliflower
3/4 shredded cheddar cheese
Cover bottom of 11Ă—17 baking pan with sheets of crescent roll dough. Stretch to fit pan.
Bake at 350 degrees for 7 to 8 minutes or until lightly browned.
In a mixing bowl, combine mayonnaise, sour cream, cream cheese, and dressing mix.
Spread over cooled crust in pan.
Combine chopped vegetables and cheese and spread over mixture.
Cover with plastic wrap and press vegetables into mixture.
Refrigerate while covered, 3 to 4 hours. Cut into bars and serve chilled.