Melody Henderson submitted this recipe. She was a couple years ahead of me in High School. I’ve used this recipe or one similar to it many times when going to a potluck or in the summer when we are having a gathering.
8 oz. can crescent roll dough
¾ c. dairy sour cream
¾ c. mayonnaise
8 oz. pkg. cream cheese, softened
3 T. Hidden Valley Ranch party dip
1 tsp. dill weed
1 tsp. parsley
¼ tsp. garlic powder
¼ c. chopped onion
1 c. shredded cheese
Press some of dough together on a greased cookie sheet. Bake at 400° for 10 to 12 minutes until crisp. Cool. Mix ingredients together except vegetables and cheese and spread over cooled crust. *Use small pieces of fresh vegetables such as celery, green peppers, cucumbers,carrots, and cauliflower. Add chopped vegetables and chopped with shredded cheese. Cover with plastic wrap and chill for 1 hour before serving
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.