2 cans (8 oz each) Pillsbury® refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 cup sour cream
Broccoli, Carrots, Cauliflower, Tomatoes (use your favorites!)
Heat oven to 375°F. Dice all vegetables into small pieces. Unroll both cans of dough; place dough in an ungreased 15x10x1-inch pan, press in bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In a small bowl, mix cream cheese, sour cream and Pam's Pantry Garlic Dill Dip Mix until smooth. Spread over crust. Top with diced vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
(NOTE: Can use any flavor Pam's Pantry Savory Dip Mix)