Nancy Dluehosh got so many requests for this snack that she brought to the January meeting, that we’re printing it here. Thanks Nancy!
2 (8 ounce) packages of refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated
1. Preheat oven to 350 degrees F. Spray a jellyroll pan with non-stick cooking spray.
2. Pat crescent roll dough into jellyroll pan. Let stand 5 minutes. Pierce with a fork.
3. Bake for 10 minutes.
4. In a medium-sized mixing bowl. Combine sour cream, cream cheese, dill weed, garlic salt, and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, and bell pepper on top of the creamed mixture.
5. Cut into small squares and enjoy!