Place 2 cans crescent rolls on cookie sheet
and press together to from one crust.
Bake at 325 until golden brown.
Let cool completely.
Mix 2 (8oz) cream cheese and
1 cup sour cream and 3 Tbls. of Cucumber Dip together.
Spread evenly on bread.
Place desired vegetables
(finely chopped vegetables- onion, celery, carrots,
squash, broccoli, cauliflower, bell pepper, etc.)
and grated cheese on top and press lightly.
Cut into squares.
Refrigerate until served.
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