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Creamy Dijon Topped Potatoes |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Creamy Dijon Topped Potatoes |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 pk Cream cheese (8 oz); softened
1/4 c Dijon Mustard
1 ts Dried basil
1/3 c Black olives; finely chopped
1/4 c Scallions; finely chopped
1/4 c Red Pepper; finely chopped
18 sm Red skin potatoes; roasted and cut in half lengthwise 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
From: Reader's Digest, April 1993
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