This can be a quite colorful addition to a table.  Even kids will eat vegetables if they think it is party food!

Ingredients:

• 1 pkg refrigerated crescent rolls (8 oz)
• 1 pkg cream cheese (8 oz) softened
• ¼ tsp dill weed
• ¼ c mayonnaise
• ½ pkg ranch dressing mix (½ oz)
• ½ c zucchini, chopped
• 1 c tomatoes seeded and chopped
• ½ c chopped green onion
• ½ c cucumbers peeled and chopped
• ½ c sliced black olives

Directions:

1. Unroll crescent roll dough and press into a 9×13 pan, pressing the edges and perforations to seal.
2. Bake at 375° for approximately 15 minutes until light brown
3. Cool to room temperature.
4. Combine cream cheese, mayonnaise, dill weed and salad dressing mix in a bowl.
5. Mix well.
6. Spread mixture over the cooled crust.
7. Sprinkle with the chopped vegetables and olives.
8. Press lightly into the cream cheese mixture.
9. Chill.
10. Cut 4 x 8 into squares approximately 2 x 1 ½ inch to serve.

Serves: 32 pieces

Source: Idaho à la cARTe A Gallery of Treasures, Traditions and Tastes from the Beaux Arts Sociétié

Comments: Vegetables can vary to include chopped broccoli, chopped red pepper, chopped green pepper, shredded carrots, and/or grated cheese.