Place a bowl with 4-5 inch width on a cookie sheet with the bowl side facing down. This will help guide creating the center of the wreath.
Open the crescent roll dough and unroll. Fold the dough in half length-wise.
Arrange each half around the bowl. Pinch the ends together to make a circle and press to dough to flatten so it bakes evenly.
Remove bowl and place baking sheet in the oven. Bake for 11-12 minutes.
Remove dough from oven. Press the dough down in any areas it might have bubbles so the surface is even. Allow dough to completely cool (about 30 minutes).
While dough cools mix cream cheese and sour cream in a mixing bowl. Add the ranch seasoning, dill, and garlic. Stir.
Spread the cream cheese mixture evenly on the dough. Decorate with chopped veggies. To make the bow, cut a ring of red pepper and slice at each lobe to give three U-shaped pieces. Cut one in half. Arrange with two lobes to create the loops and the two remaining pieces under the loops.
Serve immediately or store in the fridge till you are ready to serve.