This wonderful dish was first introduced to us by Betty (Boddy) Davis, otherwise known as Grandma Betty. It immediately became a family favorite that we have turned to countless times. It is that perfect cold entree to serve on a hot day.

Ingredients

2 cans refrigerated crescents

1 8-ounce package cream cheese

1 cup mayonnaise (Grandpa Bob preferred 1/2 cup mayonnaise and 1/2 cup Miracle Whip)

1 package dry Ranch Dressing Mix

grated cheddar cheese

Mixture of fresh vegetables, according to taste and preference. Some favorites are sliced zucchini, sliced cucumber, sliced scallions, diced bell pepper, broccoli floret bites, cauliflower floret bites, grated carrots, diced onion, sliced mushrooms.

Unroll crescent bread dough from tube and fit as a single full layer on a cookie sheet. Bake according to directions on can. Remove and allow to cool at room temperature. Refrigerate, if time allows.

While cooking and cooling bread, beat together cream cheese, mayonnaise and Ranch Dressing. Refrigerate while cutting vegetables.

Spread chilled cream cheese mixture on cooled bread. Layer with any selected variety of vegetables desired.

Sprinkle with grated cheese. Immediately cut and serve.