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 pepper(s), chopped
4 Tbsp scallion(s), chopped
1 medium garlic clove(s), minced
1/2 tsp celery seed
1/8 tsp cayenne pepper
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.