Herbed cheese in 'little dipper' peppers - country living

Yield: 18 appetizers

Measure Ingredient
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

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