- 1 packet B.L.T. Dip Mix
- 1-1/2 cups sour cream
- 1/2 cup mayonnaise
- 1 cup finely shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1 pkg. refrigerated crescent rolls
Mix the B.L.T. Dip Mix according to the directions. Let chill for a minimum of 4 hours. Preheat oven to 375°. Separate dough into 2 large rectangles. Place in ungreased 13×9-inch pan; press over bottom and up sides to form a crust. Bake 10 minutes or until golden brown. Cool completely. Spread mixture onto the crust and sprinkle the cheese, lettuce and tomatoes on top. Let chill for 30 minutes and then cut into 2-inch squares. Serve immediately.