Nonstick cooking spray
2 8-ounces refrigerated crescent rolls (8)
1 cup mayonnaise
2 8-ounces packages cream cheese, softened
1 1-ounces envelope ranch dip mix
1 medium green and/or red sweet peppers, sliced
1 cup small broccoli florets
1 cup chopped cauliflower
1 cup sliced mushrooms
1 cup coarsely shredded carrots
1/4 cup chopped green onions
1 8-ounces package shredded cheddar cheese
1. Lightly coat a 15-10-x inch baking pan with non-stick cooking spray.
2. Unroll and place crescent roll strips on the prepared pan. Shape to form crust going only lightly up sides. Bake according to package directions or until slightly browned. Cool completely on a wire wrack.
3. Meanwhile, in a bowl stir together mayonnaise, cream cheese and ranch dip mix. Spread over cooled crust.
4. Arrange veggies on top of cream cheese mixture. Press lightly into cream cheese mixture. Sprinkle with cheddar cheese. Top with plastic wrap and chill 3 hours or overnight.
Makes 12-24 servings.