2 (11 ounce) cans pillsbury cornbread twists (in refrigerated section)
11 ounces cream cheese
1/3 cup mayonnaise
1 1/2 teaspoons ranch dressing mix
1 teaspoon dill weed
3 cups chopped vegetables (broccoli, red or green pepper, green onion, carrots, celery, tomato as desired)
shredded cheddar cheese
Directions:
1. Unroll 1 1/2 package of dough and press into 10 x 15 pan. 2. Bake 375 for 7 minutes. 3. Remove from oven and press dough down with clean towel to remove puffiness. 4. Finish baking for 3 minutes. 5. Cool. 6. Mash cream cheese and blend in mayonnaise, dill and dressing mix. 7. Spread onto cornbread crust. 8. Top with vegetables and sprinkle cheddar on top. 9. Cut into squares to serve.
