Ingredients
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls1 package (8 ounces) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese1/2 cup plain yogurt1/3 cup reduced-fat mayonnaise1/4 cup fat-free milk1 tablespoon dill weed1/2 teaspoon garlic salt1 cup shredded carrots1 cup fresh cauliflowerets, chopped1 cup fresh broccoli florets, chopped1 cup julienned green pepper1 cup sliced fresh mushrooms2 cans (2-1/4 ounces each) sliced ripe olives, drained1/4 cup finely chopped sweet onion
Preparation
Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour.
Cut into squares. Refrigerate leftovers.
