2 (8 oz.) packages refrigerated crescent rolls
1 C. sour cream
1 (8 oz.) package cream cheese, softened
1 tsp dried dill weed
1/4 tsp garlic salt
1 (1 oz.) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 C. halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 C. fresh broccoli, chopped
1 carrot, grated


Set your oven to 350 degrees F before doing anything else and grease a jellyroll pan.
Place the crescent roll dough into the prepared jellyroll pan and keep everything aside for about 25 minutes.
With a fork, pierce the dough, roll it and cook everything in the oven for about 10 minutes.
Remove everything from the oven and keep it aside to cool for about 10 minutes.
In a bowl, mix together the cream cheese, sour cream, garlic, dill weed, ranch dip and salt.
Place the cream cheese mixture over the crust evenly.
Arrange the vegetables over the cream cheese mixture evenly.
Refrigerate to chill, covered.
Cut the dish into desired slices and serve.

Amount per serving (16 total)

Timing Information:

Preparation 25 m
Cooking 2 h 25 m
Total Time 2 h 50 m

Nutritional Information:

Calories 196 kcal
Fat 12.6 g
Carbohydrates 16g
Protein 4.8 g
Cholesterol 36 mg
Sodium 359 mg

  • Percent Daily Values are based on a 2,000 calorie diet.


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