Here’s something that might be good to bring to a summer potluck.
2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
⅔ c. mayonnaise
1 T. dill weed
1 T. minced onion
Finely chopped vegetables: broccoli, cauliflower, radishes, carrots, mushrooms, whatever you like
Spread crescent rolls on cookie sheet, pressing seams together. Bake at 400° for 8 to 10 minutes. Cool. Mix cream cheese and mayonnaise, dill weed and onion, and spread on cooled crust. Sprinkle veggies over top of cream mixture. Store in refrigerator. Be sure veggies are well drained. Put cauliflower on last as it will look like cheese on top. A Salad Shooter machine works great for this recipe.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.