Preheat the oven to 350°F (175°C). Spray a 15×10-inch jelly roll pan with nonstick spray.

Unroll and press crescent dough into the bottom of the pan to form a crust. Let stand 5 minutes, then poke with a fork.

Bake until golden brown, about 10 minutes. Let cool completely on a wire rack.

In a medium bowl, mix softened cream cheese, sour cream, ranch mix, dill weed, and garlic salt until smooth.

Spread the mixture evenly over the cooled crust.

Top with vegetables—start with broccoli and carrots, then layer on radishes, onions, red bell pepper, and celery. Press lightly.

Cover and chill in the fridge for 1 to 2 hours.

Cut into 16 squares and serve cold.