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