Ingredients
4 ounces reduced-fat cream cheese1/3 cup chunky salsa2 teaspoons sweet pickle relish, drained1/8 teaspoon hot pepper sauce2 tablespoons chopped celery2 tablespoons thinly sliced green onion2 tablespoons chopped green pepper2 tablespoons chopped sweet red pepperAssorted fresh vegetables
Preparation
In a small bowl, combine the cream cheese, salsa, pickle relish and pepper sauce until blended. Stir in the celery, onion and peppers. Cover and refrigerate for at least 1 hour. Serve with vegetables.
