• Preheat the oven to 375 degrees.
• Lightly grease a mini muffin tin with non stick spray.
• Roll the crescent roll dough out on a counter, pressing together any seams.
  1 Package Crescent Rolls or Crescent Roll Sheet
• Cut 16-24 circles out of the dough and shape into the mini muffin holes.
• Lightly prick the bottom and 2 of the sides with a fork and bake for 6-8 minutes, or until golden.
• Remove to a cooling rack and using your fingers, quickly press down in the centers a little to create more of a tart for filling.

For the filling

• In a medium bowl, using a handheld mixer, mix together the cream cheese, mayo and yogurt.
  4 Ounces Cream Cheese, 1 1/2 Tablespoons Light Mayonnaise, 1 1/2 Tablespoons Plain Yogurt
• Add all remaining ingredients and beat until smooth.
  1 Tablespoon Dill, 1 Clove Garlic, 1/2 teaspoon Vinegar, 1/2 teaspoon Sugar, Salt to Taste
• Fill each tart with filling and top with desired veggies and a sprinkle of cheese.
  1/2 Cup Red and Orange Peppers, 1/3 Cup Olives, 1 Head, 1/3 Cup Colby Jack Cheese, 1/3 Cup English Cucumber, 1/3 Cup Grape Tomatoes
• Wrap well on a platter with saran wrap and refrigerate until serving or serve immediately.
• See note.