Title: Creamy Dijon Topped Potatoes
Categories: Appetizer
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

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