Preheat the oven to 350°F.

Cut crescent roll dough into triangles.

Gently press the triangles into greased muffin tin cups.

Bake at 350°F for about 12 minutes until they are golden brown.

Beat one package of softened cream cheese.

Add sour cream, powdered ranch mix and garlic powder and beat well.

Put one spoonful of this ranch mixture in each of the cooled cups.

Top with your choice of chopped veggies and shredded cheese. I used carrots, cucumber, cauliflower, broccoli and cheddar jack cheese.

Gently press the toppings into the ranch mix.