1/4 cup fat-free cream cheese (in tub)
1/4 cup nonfat or light sour cream
1/4 cup apricot all-fruit spread
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell pepper

Procedure
In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon into a small bowl lined with plastic wrap or a 6-ounce ramekin.
Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.