Ingredients
1 package crescent rolls
1 cup sour cream
One half cup mayonnaise
1 package dry Hidden Valley Ranch dip mix
1 cup cheddar cheese, shredded
One half cup fresh broccoli, chopped
One half cup green onions, chopped
One half cup carrots, shredded
One half cup zucchini, grated
One half cup mushrooms, sliced
1 8-oz. can sliced water chestnuts, drained and chopped
Preparation
Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned. Remove from oven and allow to cool. Combine sour cream, mayonnaise and dry dip mix and spread over crust. Place vegetables over dressing and top with shredded cheese. Refrigerate until ready to serve. Cut into squares before serving.
