This recipe is from a cookbook my stepmother gave me, Pillsbury Mix and Match Meals. CUCUMBER VEGETABLE SPREAD4 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
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