Open packages of crescents and lay in large baking sheet (15x10-inch). Press seams together. Bake in a 375 degree oven for 11-13 minutes. Remove and cool completely.
Beat cream cheese with mayonnaise, garlic and dill. Spread onto cooled crust. It's best to cut your slices at this point BEFORE putting on your vegetables. Top with all your cut veggies and enjoy!
Notes
After baking the crescent rolls on the baking sheet, allow to cool. Once you spread the dill cream cheese over the crescents, cut into bars BEFORE adding the fresh vegetables.
Store leftovers in an airtight container (or ziploc) in the refrigerator. Best eaten within 3 days. Perfect for picnics!