2 8-ounce cans crescent rolls
1 8-ounce package cream cheese
1/2 cup sour cream
1/4 cup Sue Bee Honey
1 teaspoon dried dillweed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cucumber, sliced
1 large tomato, cut into bite sized pieces
20 small broccoli chunks
Servings: 12
1. Preheat oven to 375 degrees. Place unrolled dough in ungreased 15-1/2 × 10 inch jellyroll pan or cookie sheet. Press dough over bottom and up sides completely.
2. In small bowl, combine cream cheese, sour cream, honey and seasonings until smooth. Spread over cooled crust. Refrigerate 1 to 2 hours. Cut into squares and garnish with vegetable pieces.
1 8-ounce package cream cheese
1/2 cup sour cream
1/4 cup Sue Bee Honey
1 teaspoon dried dillweed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cucumber, sliced
1 large tomato, cut into bite sized pieces
20 small broccoli chunks
Servings: 12
1. Preheat oven to 375 degrees. Place unrolled dough in ungreased 15-1/2 × 10 inch jellyroll pan or cookie sheet. Press dough over bottom and up sides completely.
2. In small bowl, combine cream cheese, sour cream, honey and seasonings until smooth. Spread over cooled crust. Refrigerate 1 to 2 hours. Cut into squares and garnish with vegetable pieces.
