Yield: 36 servings
|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|
|\N \N||Scallion tips for garnish|
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