2 pkg crescent rolls
2 pkg cream cheese
1/2 cup mayo
1 tsp garlic salt or powder
1 tsp Lawrys seasoned sat
1 tsp dillweed
chopped broccoli, cauliflower, carrots and black olives
Put crescent rolls in jelly pan, slice small holes so it does not rise. Bake 11 minutes at 375. Cool completely.
Mix cream cheese, mayo, garlic salt, lawrys and dillweed. Spread over crust.
Spread 1/2 to 2/3 cups broccoli, cauliflower, carrots, and black olives over dip, press in.
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