Creamy Dijon Topped Potatoes

Course : Appetizers
Serves: 36
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1 package cream cheese -- (8 oz) softened
1/4 cup dijon mustard
1 tablespoon dried basil
1/3 cup black olives -- finely chopped
1/4 cup scallions -- finely chopped
1/4 cup red pepper -- finely chopped
18 small red skin potatoes -- roasted and cut in half lengthwise
1 bunch scallion tips for garnish

Preparation / Directions:

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

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