2 cans crescent rolls
1 pkg cream cheese
1 pkg dry ranch dip mix
Fresh veggies: Carrots, broccoli, celery, cucumbers, zucchini, olives, cauliflower, tomatoes, green onion, etc.
Open your crescent rolls, and on a greased cookie cheat, spread them into a single layer and pinch the seams together, so you form one big rectangle.
Bake according to package directions.
While the crescents cool, mix together the cream cheese and ranch mix until well blended. Chop veggies.
Once the crescents are cooled, spread on top of the crescent base. Top with veggies, cut into squares and enjoy!