2 packages of crescent rolls
1 cup sour cream
8 oz cream cheese
1 teaspoon dill weed
1/4 teaspoon garlic salt
1 oz ranch dressing mix
Vegetables: green onion, celery, yellow bell pepper, red bell pepper, broccoli, carrot, cucumber
Preheat oven to 350. Pat dough onto sprayed jellyroll pan. Let stand for 5 minutes, then pierce with a fork. Bake for 10 minutes, let cool. Mix ingredients and spread on top of the cooled crust. Arrange the vegetables on top and let chill.
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