2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container sour cream
2 tablespoons instant Greek yogurt
1/4 cup nonfat milk
1 cup shredded Swiss cheese
1 cup chopped celery
2 egg whites
1/2 teaspoon grated lemon zest
In a medium bowl, mix the cream cheese, sour cream, yogurt, milk, Swiss cheese and celery. Cover and refrigerate 1 hour.
Unmold the egg whites and gently fold into the cream cheese mixture. Pour the egg white mixture into the center of a lightly greased 9x13 inch pan.
Bake in preheated oven for about 20 minutes, or until egg whites are stiff. Cool before serving. Serve warm or cold.