Yield: 18 appetizers
|¼ cup||Fresh parsley leaves|
|1 tablespoon||Fresh oregano or tarragon leaves|
|1 tablespoon||Chopped fresh chives|
|1 teaspoon||Finely chopped hot yellow pepper ('Yellow Cayenne')|
|1 pack||(8-oz) cream cheese, at room temperature|
|2 tablespoons||Butter, softened|
|½ teaspoon||Worcestershire sauce|
|9 \N||'Little Dipper' sweet green or red peppers, halved lengthwise and seeded|
1. In food processor with chopping blade, process parsley, oregano, chives, and hot pepper until finely chopped. Add cream cheese, butter, and Worcestershire; process until well mixed and creamy.
2. Spoon herbed cheese into large pastry bag fitted with a decorative tip. Pipe some herbed cheese into each pepper half. Arrange on platter. Serve immediately or cover with plastic wrap and refrigerate until ready to serve-no longer than 3 hours ahead.
Nutrition information per appetizer-protein: 1 gram; fat: 6 grams; carbohydrate: 1 gram; flber: ⅕ gram; sodium: 51 milligrams; cholesterol: 17 milligrams; calories: 59.
Country Living/Feb/94 Scanned & fixed by DP & GG