To Try: Creamy Salsa Dip with Vegetables

From Weight Watchers: What to Cook Now

8 oz. fat-free cream cheese
4 oz. light cream cheese (neufchatel)
1/4 cup milk fat-free salsa
2 oz. shredded low-fat sharp Cheddar cheese
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro (optional)
3 cups assorted cut-up vegetables

1.  Combine fat-free cream cheese, light cream cheese, and salsa in large bowl and beat with electric mixer on medium speed until well combined.  Stir in Cheddar, scallions, and cilantro, if using.

2.  Spoon into serving bowl, cover, and refrigerate 2 hours or up to 2 days.  Serve with vegetables.