Vegetable Egg Spread
(approximately 2 cups)
• 1 cup bottled reduced-fat ranch dressing
• 4 ounces Neufchatel cheese, softened
• 2 tablespoons lemon juice
• 4 hard-cooked eggs, chopped
• 2 tablespoons grated carrots
• 2 tablespoons finely chopped green onions with tops
• 2 tablespoons finely chopped mushrooms
• 2 tablespoons finely chopped radishes
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In medium bowl, stir together dressing,
cheese and juice until smooth and creamy. Stir in remaining ingredients.
Cover. Refrigerate to blend flavors. Serve as a spread with crackers or
as a dip for fresh vegetables..
Appetizers
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