| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
36 |
Servings |
INGREDIENTS
| 1 |
pk |
Cream cheese (8 oz); softened |
| 1/4 |
c |
Dijon Mustard |
| 1 |
ts |
Dried basil |
| 1/3 |
c |
Black olives; finely chopped |
| 1/4 |
c |
Scallions; finely chopped |
| 1/4 |
c |
Red Pepper; finely chopped |
| 18 |
sm |
Red skin potatoes; roasted and cut in half lengthwise |
|
|
Scallion tips for garnish |
INSTRUCTIONS
In medium bowl with electric mixer at medium speed, beat cream cheese,
mustard and basil until smooth. Stir in olives, scallions and red pepper.
To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with
scallion tips and serve.
Makes 3 dozen appetizers
Source: Reader's Digest, April 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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