1 (8 oz.) Neufchatel cheese, softened
1/2 c. plain yogurt
2 tbsp. milk
1 (10 oz.) pkg. frozen spinach, thawed, well drained and chopped
2 hard cooked eggs, finely chopped
1/4 tsp. pepper
1/4 tsp. salt

Combine neufchatel cheese, yogurt and milk, mixing until well blended. Stir in remaining ingredients. Serve with vegetable dippers. Makes 2 1/2 cups.