Preheat your oven to 375?F (190?C).

Unroll the crescent rolls and press them together firmly on a baking sheet, forming a large rectangular crust without the usual perforations.

Bake the crust for 12-15 minutes or until it?s golden brown and firm. Remove from oven and let it cool completely.

In a medium bowl, combine the softened cream cheese, sour cream, ranch seasoning, and dill weed. Mix well until smooth and creamy.

Spread the cream cheese mixture evenly over the cooled crescent roll crust.

Arrange the chopped vegetables evenly over the creamy layer.

Sprinkle the shredded cheese on top if using.

Cover the dish with plastic wrap and chill for about 30 minutes before serving.

Cut into squares and serve chilled or at room temperature.