INGREDIENTS
2 large pkg. refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese
2/3 cup mayo
1 1/8 tsp. dill weed
dash of seasoning salt
1 tbs. chopped onion
green onion
tomatoes
peeled cucumber
shredded cheddar cheese
DIRECTIONS
Roll out crescent rolls and press seems together. Bake at 400 for 10 – 15 min. and cool. Mix cream cheese, mayo, dill weed, season salt and onion until smooth. Spread on cooled crust, top with chopped veggies and then add the cheddar cheese.
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