Vegetable Egg Spread
1 cup bottled reduced-fat ranch dressing
4 ounces 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.