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1 cup bottled reduced-fat ranch dressing |
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4 ounces Neufchatel cheese, softened |
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2 tablespoons lemon juice |
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4 hard-cooked eggs, chopped |
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2 tablespoons grated carrots |
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2 tablespoons finely chopped green onions with tops |
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2 tablespoons finely chopped mushrooms |
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2 tablespoons finely chopped radishes |
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. |
