This recipe is from a cookbook my stepmother gave me, Pillsbury Mix and Match Meals.

CUCUMBER VEGETABLE SPREAD

4 ounces 1/3-less-fat cream cheese (Neufchatel), softened
1 cup ricotta cheese
2 teaspoons chopped fresh mint leaves or 1/4 teaspoon dried mint flakes
2 teaspoons lemon juice
1medium cucumber, peeled, seeded, chopped
1/2 cup finely chopped carrot
1/4 cup sliced green onions
1 (2 ounce) jar diced pimiento, drained

In small bowl, beat cream cheese until smooth. Add ricotta cheese, mint and lemon juice; blend well. Stir in remaining ingredients. Cover; refrigerate until serving time.

Serve with bagel chips or other crisp crackers. Store in refrigerator.

Makes 2 2/3 cups