Sun-Dried Tomato Dip

(Shared recipe submitted by Joan B. Dishman.)

Makes 1 cup

This is based on a recipe Joan got from Tabasco.com. She often dried her own tomatoes from the garden.

Ingredients

• 1 package (8 ounces) cream cheese (can use reduced fat)
• 1/3 cup finely chopped sun-dried tomatoes
• 1/4 cup plain yogurt (can use reduced fat or nonfat)
• 1 tablespoon snipped chives
• 1 teaspoon TABASCO® brand pepper sauce, more or less to taste
• Wheat crackers, such as Triscuits (see notes below)

Mix the ingredients, except for the crackers, in a small slow cooker. Heat and serve with the crackers.

Notes: The dip can be mixed and heated in a microwave-safe bowl on medium for 2 minutes, depending on microwave wattage, or until hot, stirring once. If preferred, it can be served with bread or vegetables.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.