1 can crescent rolls
1 package Hidden Valley Ranch Dressing Mix (dry)
1-8 oz. Sour cream
1-½ cups of grated cheddar cheese (more or less depending on how much cheese you like and other kinds of cheese can be substituted)
2 cups chopped vegetables (whatever kind you like)
Let crescent rolls set out about 30 minutes before you start. Press the rolls into pan (I use a small cookie sheet) to make a crust. Bake at 350 until light brown. Mix sour cream, dressing mix and mayonnaise in blender. Pour this over the crust then cover with grated cheese. Then cover this with your chopped vegetables. Cover and refrigerate at least 1 hour then cut into squares and serve.
I use broccoli, onions, carrots and green peppers but you can use whatever you like.