sauces

Ingredients

	1/2 cup(s) sun-dried tomatoes, without oil, dry-packed
	8 oz light cream cheese, softened
	1/2 cup(s) plain fat-free yogurt
	1/4 cup(s) chili sauce
	4 Tbsp bell pepper(s), chopped
	4 Tbsp scallion(s), chopped
	1 medium garlic clove(s), minced
	1/2 tsp celery seed
	1/8 tsp cayenne pepper

Instructions

• Place tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes; drain and chop tomatoes.
  
  
• Meanwhile, in another small bowl 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.