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2 cans refrigerated crescent rolls
16 oz. cream cheese
1/4 cup mayonnaise
1 pkg. dry ranch dressing mix
3 cups chopped, fresh veggies
1/4 cup grated cheddar cheese (optional)

Unfold and press crescent rolls onto large cookie sheet. Bake at
350 degrees for 7-8 minutes; cool. Mix cream cheese, mayonnaise and
dressing mix; spread on cooled crust. Top with veggies; sprinkle
with cheese. Refrigerate until well chilled. Cut into squares to

Veggie suggestions: Carrots, broccoli, cauliflower, scallions,
onions, sweet pepper.

*Mary uses 3/4 cup mayonnaise.

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