Veggie Appetizers

• 2 cans crescent rolls or 1 loaf white bread
• 2 (8 oz.) pkg. cream cheese
• 1 c. Hellmann's mayonnaise
• 1 pkg. Ranch Style dressing mix
• 1 c. chopped broccoli
• 1 c. chopped cauliflower
• 1 c. chopped carrots
• 1/2 c. chopped olives
• 3/4 c. Cheddar cheese
• 3/4 c. Monterey jack cheese
• 1/2 c. chopped pecans

1. Bake crescent rolls on cookie sheet for 10 minutes at 350u0b0; let cool.
2. Or use white sandwich bread with the crusts removed.
3. Mix the cream cheese, mayonnaise and dressing mix until very soft and creamy.
4. Spread mixture over rolls.
5. Chop vegetables very finely and mix with the Cheddar and Monterey Jack cheeses; sprinkle on bread.
6. Pat lightly and chill until used.
7. Cut in small squares or triangles.
8. Decorate with sliced black olives, pecans, dill weed, parsley, etc.

crescent rolls, cream cheese, mayonnaise, ranch style dressing mix, broccoli, cauliflower, carrots, olives, cheddar cheese, cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820205 (may not work)