Preheat oven to 350 degrees. Unroll crescent rolls and arrange on a large ( I used a15 x 11) baking sheet. Roll to seal seems and to cover baking sheet. Bake for 15-18 minutes, until lightly browned. Allow to cool slightly.

In a medium bowl, mix together cream cheese, mayonnaise, garlic, dill and lemon zest until well combined and smooth. Using an offset spatula spread cream cheese mixture over the crust.

Sprinkle chopped veggies over top and lightly press them down with your fingertips.

Cut into squares any size you like. I cut into 16 squares, but you could go smaller for appetizer size.