Press crescent rolls evenly into a greased 8x8 inch pan. *For easier cutting/serving, line the pan with parchment paper or foil that overlaps the edges.
Bake according to package instructions; cool completely.
In a small mixing bowl, combine cream cheese, sour cream, lemon juice, dill, and garlic powder. Mix until smooth.
Optional: Remove crescent roll crust from pan.
Spread mixture over crusts; top with diced vegetables and crumbled feta cheese.
Cut into squares and serve.
*For best results, this should be made the same day it is served. The crust can be made 1-2 days in advance and covered with foil until ready to use.