Zesty Vegetable Egg Spread

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

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.

Makes approximately 2 cups
Source: American Egg Board

Category:  Appetizers and Snacks
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