Cut veggies of your choice such as, broccoli, tomatoes, cucumber, zucchini, summer squash, tomatoes, carrots cauliflower, mushroom, green and red pepper, olives. I like a good variety of color.

Unroll crescent dough and press into a 9x13 inch pan sprayed with nonstick spray. Be sure to seal seams. Bake at 375 for 11-13 minutes or until golden brown. Cool crust completely. Beat cream cheese, dressing mix, and milk until smooth. Spread over cooled crust and top with cut veggies. Refrigerate 1 hour before serving. Cut into squares to serve.