Title: Creamy Dijon Topped Potatoes
Categories: Appetizers
Yield: 36 Servings

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

Source: Reader's Digest, April 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini