Unroll 2 cans of crescent roll dough on a cookie sheet (Pilsbury, not fake brands) cut to fit and pinch edges together. Bake per directions and cool completely.
Combine 2 pkg softened cream cheese (I used one large container of whipped), 1 pkg ranch dressing mix, 2/3 C mayo, 1/2 C sour cream. Spread evenly on cooled dough.
Chop up all the veggies you want to use; I used yellow bell, red bell, black olives, and an English cucumber. You can also use carrots, broccoli, zucchini. Make sure the pieces are tiny! Spread veggies on cream cheese and push them in to help them stick. Optional you can top with finely shredded cheese- I used a monterey jack/cheddar combo.
Cut into squares using a pizza cutter, and refridgerate. Enjoy!