Description[]
Makes 4 servings.
Ingredients[]
- 24 unsalted mini rice cakes
- 1/4 cup (2 ounces) softened cream cheese
- 1/4 cup reduced-calorie sour cream
- 1 teaspoon dried minced Onion
- 1/4 teaspoon dried tarragon leaves
- 1/4 teaspoon dried rosemary leaves
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon garlic salt
- 1/8 teaspoon dried dill weed
Directions[]
- Place rice cakes on baking sheet.
- Blend Cheese, sour cream, Onion, tarragon, rosemary, oregano, garlic salt and dill; spread evenly on rice cakes.
- Bake at 350 degrees 3 to 5 minutes.