2 pkg. Crescent rolls –– Bake at 350 F. for 8-10 min. on a baking sheet
Mix:
8 oz. Cream cheese
1 c. mayo
1 tbs. Accent
1 tsp. season salt
1 tbs. Dill weed
1 tbs. Parsley flakes
1 tbs. Onion
Spread over cooled, baked crescent roll crust.
Top with finely chopped vegetables of choice. Tomatoes, broccoli, carrots, and peppers are colorful.
Top with finely shredded cheddar cheese. Refrigerate.
Cut into 2 in. squares
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