prepared by Vancouver Dubrelle
Culinary Institute

Sundried Tomato Dip

1/4 cup (65 mL) Fat Free So Good Fortified Soy Beverage
1/2 cup (125 mL) light cream cheese, at room temperature
10 sundried tomatoes, packed in oil, diced
1 clove garlic
1 1/2 Tbsp (23 mL) finely diced chives
1/4 tsp (2 mL) freshly ground pepper

Most dips are a combination of cream cheese and either sour cream or mayo. This recipe combines Fat Free So Good with light cream cheese to give you a nice light dip. Make it the night before to make sure all the flavours get a chance to develop.

1. Make sure that the cream cheese is at room temperature. Beat it until smooth.
2. Slowly add the Fat Free So Good. Beat until smooth.
3. Remove the tomatoes from the oil and let them sit on a paper towel until most of the oil has been absorbed.
4. Dice the tomatoes. Add to the So Good/cream cheese mixture.
5. Mince the chives and the garlic. Add to the So Good/cream cheese mixture.
6. Add the pepper and stir well.
7. Cover and put into the fridge overnight.
8. At serving time, give it a mix, and serve with fresh veggies.

Makes 1 and 1/4 cups.