Creamy dijon topped potatoes
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese (8 oz); softened |
| ¼ | cup | Dijon Mustard |
| 1 | teaspoon | Dried basil |
| ⅓ | cup | Black olives; finely chopped |
| ¼ | cup | Scallions; finely chopped |
| ¼ | cup | Red Pepper; finely chopped |
| 18 | smalls | Red skin potatoes; roasted and cut in half lengthwise |
| Scallion tips for garnish | ||
Directions
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
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