2 packages refrigerated crescent rolls
1 package cream cheese (8 ounces), softened
1 package dry ranch-dressing mix
16 ounces sour cream
1 1/2 cups finely shredded cheddar cheese
Assorted diced veggies for toppings (use own preference)
Suggestions: broccoli, carrots, red/orange/yellow bell peppers, cauliflower, cucumber, etc.
Unroll crescent roll dough and place on baking sheet. Form into one large rectangle. Press perforations and edges to seal. Bake according to package directions. Set aside to cool.
While crust is baking, prepare your vegetables.
Combine cream cheese, sour cream and ranch dressing mix. Spread over cooled crescent roll crust.
Top with diced vegetables and sprinkle with cheese.
Refrigerate until ready to serve.
For a quicker way to create your crust, look for refrigerated crescent rolls in seamless dough sheets.