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Prep Time: 20 minutes - Yield: 2 cups
___ cup dry-pack sun-dried tomatoes
_ (8-ounce) package 1/3 less fat cream cheese (Neufchatel), softened
___ cup nonfat plain yogurt
___ cup chili sauce
___ cup chopped green bell peppers
___ cup chopped green onions
_ garlic clove, minced
___ teaspoon celery seed
___ teaspoon ground red pepper (cayenne)
1. In small bowl, pour 1 cup boiling water over tomatoes. Let stand at room temperature for 5 to 10 minutes. Drain and chop tomatoes.
2. Meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce; mix well. Add tomatoes and all remaining ingredients; mix well. Refrigerate until serving time.
3. Just before serving, stir dip. Serve with cut-up fresh vegetables or garlic-flavored bagel crisps.
Nutrition Information Per Serving: Serving Size: 2 Tablespoons * Calories: 45 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 150 mg 6% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 4% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat