Yummy Summertime Veggie Pizza

I decided this would be my very first recipe post for 2 reasons. 1. All my veggies are ready to be picked from the garden. It's the perfect time to make this. 2. I am tired of writing it down for my co-workers.

Veggie Dip:

2 c. Sour Cream
2 c. Real Mayonnaise (not Miracle Whip!)
4 tsp. dill weed
2 tsp. Accent Salt
2 tsp. Beau Monde (by Island Spice)
2 tsp. Minced Onion
Mix together in a medium bowl and chill for 1 hour. If you are making this just for a dip, chill for 2 hours.

Veggie Pizza:

2 rolls of Pillsbury Butter Tastin' Crescent Rolls
2 c. Fancy Shredded Cheddar Cheese
2 carrots shredded
1 red onion-chopped
1 green pepper-chopped
1 red pepper-chopped
1 medium stalk of broccoli-chopped

Lightly spray one large cookie sheet with Pam. Roll out both crescent rolls and piece together until the entire sheet is covered. Bake as directed on the Pillsbury Crescent rolls package or until a light golden brown. Let cool for 20 minutes.

Spread a generous amount of the Veggie Dip over the crust. Sprinkle the cheddar cheese over the dip. Add the shredded carrots, chopped onion, peppers and broccoli. Chill for 1 hour.

Cut into squares and enjoy! You will have some dip leftover so cute some fresh veggies and have a healthy snack.

Appetizer Rating: 5 out of 5 stars. This is an easy potluck appetizer that is a crowd pleaser!