Creamy dijon topped potatoes

Yield: 36 servings

Measure 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
\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

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