INGREDIENTS
16 oz
refrigerated crescent roll dough ((2 cans))
8 oz
cream cheese (softened)
2/3 cup
sour cream
1 tsp
dried dill weed
1/8 tsp
garlic powder
2
Roma tomatoes (seeds removed and diced)
1 cup
broccoli florets
1/2 cup
red pepper (diced)
1/2 cup
cucumber (diced)
1/3 cup
shredded carrots (I use matchstick carrots)