Found it! Recipe was on the cover of a Pillsbury magazine in Dec. 1997.

2 8-oz. cans Pillsbury Refrigerated Crescent Dinner Rolls
1 8-oz package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber, and/or green onions)

Heat oven to 375 degrees. Remove dough from cans in rolled sections (2 sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can).

Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices [it should look like a triangle-shaped tree]. Use the remaining slice for the trunk. Refrigerate 1 tree.

Bake 1 tree at 375 degrees for 11-13 minutes, ro until golden brown. Cool 1 minute, carefully loosen with spatula and slide onto wire rack to cool. Bake and cool second tree.

Place each tree on a platter. In small bowl, combine cream cheese, sour cream, dill, and garlic powder. Mix until smooth. Spread the mixture over both trees. Decorate the trees with assorted vegetable pieces. efrigerte until serving time. To serve, just pull apart the slices of the tree.

Note: The cover picture shows the tree decorated with broccoli florets, carrot coins, cubes of red and yellow peppers, etc. It's topped with a star cut from a yellow pepper, and matchstick strips of red pepper zigzag across as the "garland."

The recipe also notes that you can use reduced-fat refrigerated crescent rolls and reduced-fat cream cheese and sour cream.