Garden Harvest Squares

I had these (something similar) at a party before. This version that I found in a BHG cook book tastes different. I buy a packet of ranch seasoning and use about half a packet of it in the sour cream. Which I think is the missing ingredient. You can use whatever vegetables you would like. Most go with this recipe. I added the carrot, onion, and black olives.

• Ready In: 2 hrs 10 mins
• Serves: 60
• Yields: 60 appetizers

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese
• 1⁄2 cup sour cream
• 1  teaspoon dill weed
• 1⁄8 teaspoon garlic powder
• 20  small broccoli florets
• 2  cucumbers, sliced
• 10  cherry tomatoes, halved
• 1  medium onion, diced
• 2  carrots, diced
• 1 (2 1/4ounce) can black olives, diced
•  ranch dressing mix

Directions

1. Heat oven to 375°F.
2. Separate dough into 4 long rectangles.
3. Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1 inch up sides to form crust.
4. Bake at 375°F for 13 to 17 minutes or until golden brown.
5. Cool completely.
6. In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.
7. Spread evenly over cooled crust.
8. Cover; refrigerate 1 to 2 hours.
9. At serving time cut into squares.
10. Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.