Ingredients: 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

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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.