Made this for a pot luck dinner and it was gobbled up REALLY quickly, I barely managed to try a piece for myself. A very nice appetizer.
Vary the herbs to your taste, but the dill and the garlic was nice.
2 cans (8oz each) refrigerated crescent rolls
1 package (8oz) cream cheese at room temperature
1/2 cup sour cream
1 tsp dried dill weed
1/8 tsp garlic powder
Raw veggies cut in small pieces for topping
1/2 cup small fresh broccoli florets
1/2 cup shredded carrot
1 tomato diced
1/3 cup diced cucumber
1/4 cup green peppers diced
1/4 cup diced zucchini
Heat oven to 375F. Separate cans of dough into 4 long rectangles. In GREASED 15x10x1 pan or cookie sheet place dough, press in bottom and up sides to form crust
Bake 13-17 minutes or until golden brown. COOL completely, about 20 minutes
In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth and fluffy.
Spread over crust. Top with veggies. Serve immediately or cove and refrigerate 1-2 hours before serving. Cut into small squares, cut each square in half diagonally to make triangles.
Music by: Jason Shaw http://www.youtube.com/user/audionautix