Ingredients
- 1 cup water, boiling
- 1/2 cup sun-dried tomatoes, without oil, dry-packed
- 8 oz light cream cheese, softened
- 1/2 cup plain fat-free yogurt
- 1/4 cup chili sauce
- 4 Tbsp bell peppers, chopped
- 4 Tbsp scallions, chopped
- 1 medium garlic cloves, minced
- 1/2 tsp celery seed
- 1/8 tsp cayenne pepper
Directions
- Pour 1 cup boiling water over tomatoes in a small bowl. Allow to stand at
room temperature for 10 minutes; drain and chop tomatoes.
- Meanwhile, combine cream cheese, yogurt and chili sauce; mix well. Add
tomatoes and remaining ingredients; mix well and refrigerate until ready to
serve. Yields about 2 tablespoons of dip per serving.
Serves | 16
POINTS per serving | 1
|