Ingredients:

-2 tubes (8 ounces each) refrigerated crescent rolls
-2 packages (8 ounces each) cream cheese
-1/2 cup plain yogurt
-1/3 cup mayonnaise
-1/4 cup milk
-1 tablespoon fresh dill
-1/2 teaspoon garlic salt
-1 cup shredded carrots
-1 cup fresh cauliflowerets, chopped
-1 cup fresh broccoli florets, chopped
-1 cup green julienned pepper
-1 cup sliced fresh mushrooms
-2 cans (2 1/4 ounces each) sliced olives, drained
-1/4 cup finely chopped onion

1. Unroll both tubes of crescent dough and pat into an ungreased baking pan; seal seams and perforations
2. Bake at 375 degrees F for 10-12 minutes or until golden brown
3. Cool completely on a wire rack
4. In a small mixing bowl, beat the cream cheese, yogurt, mayonnaise, milk, dill and garlic salt until smooth
5. Spread over crust
6. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion
7. Cover and refrigerate for at least one hour
8. Cut into squares and serve

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