For crescent rolls do not separate rectangles - spread on cookie sheet and seal edges. Bake at 350° until medium brown (approximately 12-15 minutes).
Cream together cream cheese, mayo, and spices.
Spread cream cheese mixture on cooled crust.
Top with raw vegetables and refrigerate until ready to use. Recommended vegetables: carrots, broccoli, cauliflower, celery, green peppers, radishes, etc.
Ingredients
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2 packages crescent rolls
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1 package cream cheese, softened (8 ounce pkg.)
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1 cup real mayo
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1/4 teaspoon dill weed
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1 teaspoon Accent
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1 teaspoon garlic salt
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1 teaspoon parsley flakes
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2 teaspoons minced onions
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