• 2-8 oz. containers refrigerated crescent rolls (reduced fat)
• 1–8 oz. package reduced  fat cream cheese (softened)
• ¼ cup light mayonnaise
• 1 to 1 ½ tablespoons  light buttermilk ranch salad dressing
• 1 cup fresh broccoli florets, chopped
• ¼ cup chopped celery
• ¼ cup chopped carrots
• 1/3 cup sliced green onions
• ¼ cup chopped red bell pepper
• ¼ cup ripe or canned olive slices (optional)

Unroll both packages of rolls & form into a 12” square on a lightly greased baking sheet.  Press edges and perforations to seal.  Bake at 400 degrees for 8-10 minutes, cool.

In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing, beat at medium speed of an electric mixer until smooth and well blended.  Spread cream cheese mixture over crust, set aside.  Toss chopped veggies together in a bowl.  Sprinkle veggies over cream cheese layer.  Cut and serve.  Makes about 24 slices.