Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat.
Roll crescent roll dough out onto prepared baking sheet*.
Pinch the seams together, then pierce the dough all over with a fork.
Bake in preheated oven for 10-15 minutes, or until cooked and golden brown.
Let cool completely.
Place red onion, peppers, broccoli, carrot, oil, and salt together in medium sized bowl.
Stir until combined.
Taste and re-season, if desired, then set aside.
Place cream cheese, sour cream, mayo, dill, garlic powder, and ranch mix into another medium sized bowl.
Use a hand mixer to mix until well combined. Set aside.
Spread the cream cheese mixture on top of the cooled crust.
Sprinkle the cheese evenly over the cream cheese mixture.
Drain the veggies (the salt draws out excess liquid), then sprinkle on top of the cheese layer.
Cut and serve immediately or cover and chill in the fridge until cold (about 30 mins - 2 hours).
Cut into squares, serve, and enjoy!
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