Spicy Cajun Dip

Add spicy Cajun flavor to your family's meal. Serve this cheesy dip with fresh vegetables.

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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 9
  • servings 16
 

Ingredients

1/2
cup dry-pack sun-dried tomatoes
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup nonfat plain yogurt
1/4
cup chili sauce
1/4
cup chopped green bell pepper
1/4
cup chopped green onions
1
garlic clove, minced
1/2
teaspoon celery seed
1/8
teaspoon ground red pepper (cayenne)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 at least 2 hours or until serving time.
  • 3 Stir dip before serving. Serve with assorted cut-up fresh vegetables or garlic-flavored bagel crisps.
  • 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 at least 2 hours or until serving time.
  • 3 Stir dip before serving. Serve with assorted cut-up fresh vegetables or garlic-flavored bagel crisps.

EXPERT TIPS

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Expert Tips

Dip can be refrigerated up to 24 hours.

After all the ingredients have been mixed, taste-test the dip. If you want more spice, add another dash of cayenne. If you want less spice, stir in a little more plain yogurt.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
45
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
150mg
150%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.