Creamy Dijon Topped Potatoes



Yield: 36 servings

1 (8 oz) package - Cream cheese, softened
1/4 cup - Dijon Mustard
1 teaspoon - Dried basil
1/3 cup - Black olives, finely chopped
1/4 cup - Scallions, finely chopped
1/4 cup - Red bell pepper, finely chopped
18 small - 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 tablespoon mixture onto each potato half.
Garnish with scallion tips and serve.

Makes 3 dozen appetizers.

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