Chairman_Kaga
06-28-2005, 09:18 AM
Lady that used to work with me made this a lot for our summer parties:
1 (8 ounce) can refrigerated
crescent roll dough
1 (8 ounce) package light
cream cheese, softened
2 cups reduced fat sour cream
1 tablespoon dried dill weed
Bunches of your favorite veggies sliced thin
Cucumbers work well as do olives and broccoli. Tomatoes if they are diced small. But watch out for the added juice.
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Unroll crescent roll dough and lay flat on a baking
sheet (do not separate sections). Bake in preheated oven for
11 to 13 minutes, until golden brown. Remove and allow to cool.
3 While crust is baking, mix together cream cheese and
sour cream until smooth. Stir in dill. When crust is cool,
spread cream cheese mixture evenly over top and cover with
sliced veggies. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut
into 4 portions and serve.
1 (8 ounce) can refrigerated
crescent roll dough
1 (8 ounce) package light
cream cheese, softened
2 cups reduced fat sour cream
1 tablespoon dried dill weed
Bunches of your favorite veggies sliced thin
Cucumbers work well as do olives and broccoli. Tomatoes if they are diced small. But watch out for the added juice.
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Unroll crescent roll dough and lay flat on a baking
sheet (do not separate sections). Bake in preheated oven for
11 to 13 minutes, until golden brown. Remove and allow to cool.
3 While crust is baking, mix together cream cheese and
sour cream until smooth. Stir in dill. When crust is cool,
spread cream cheese mixture evenly over top and cover with
sliced veggies. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut
into 4 portions and serve.