RAW VEGGIE SQUARES

YIELD: 20-24 PCS.

INGREDIENTS:

8 oz.         Philly Cream Cheese

1 C            Mayonnaise

8 oz.         Sour cream

1 pkg.       Hidden Valley Ranch dressing mix

1 pkg.       Good Seasons Italian dressing mix

2 pkg.       Crescent Rolls

12 oz.       Grated Cheddar cheese (or Philly Three-Cheese combo)

                 Assorted raw veggies – chopped small:

                        Green onions – sliced thin

                        Broccoli flowerets

                        Cauliflower flowerets

                        Bell pepper (Red and green)

                        Carrots

                        Celery              

DIRECTIONS:

The day ahead, combine first five ingredients and whisk until smooth.  Cover and chill overnight.  Veggies can be prepared the day ahead also, but pat dry with a paper towel before using.

Preheat oven to temperature 375°

Grease a baking sheet lightly with PAM.  Roll out both cans of crescent rolls to cover the sheet – pinching all seams closed.  Pound them THIN with the heel of your hand and pinch up a tiny crust around the perimeter. Bake approx. 14-15 minutes until golden brown.  Cool completely.

Spread cream cheese mixture evenly over cool, baked crust.  Press veggies into topping.  Sprinkle with grated cheddar cheese.  Chill at least an hour before cutting into squares.

Note:  The cream cheese/mayo/sour cream/dressings mixture is a great veggie or pita chip dip.

Caution:  Since this contains mayonnaise, keep refrigerated until serving time.