2 packages (8 ounces each) refrigerated crescent rolls (16 rolls)
1 package (8 ounces) Cream Cheese, softened
1 package (3 ounces) Cream Cheese, softened
1/3 cup mayonnaise or salad dressing
1 teaspoon dried dill weed
1 teaspoon buttermilk salad dressing mix (1/4 of a 0.4 ounce package)
3 cups desired toppings (see below)
1 cup (4 ounces) shredded Wisconsin Cheddar, Mozzarella, or Monterey Jack cheese
For crust, unroll crescent rolls and pat into a 15 1/2x10 1/2x2 inch baking pan. Bake according to package directions. Cool.
Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded Cheddar, Mozzarella, or Monterey Jack cheese.
Topping Options: Finely chopped broccoli, cauliflower, or green pepper; seeded and chopped tomato; thinly sliced green onion, black olives, or celery; or shredded carrots.
This recipe courtesy of Wisconsin Milk Marketing Board.