Ingrients & Directions
24 Unsalted mini rice cakes 1/4 ts Dried rosemary leaves
1/4 c Softened cream cheese 1/4 ts Dried oregano leaves
1/4 c Reduced-calorie sour cream 1/4 ts Garlic salt
1 ts Dried minced onion 1/8 ts Dried dill weed
1/4 ts Dried tarragon leaves
Place rice cakes on baking sheet. Blend remaining ingredients; spread
evenly on rice cakes. Bake at 350 degrees for 3 to 5 minutes.
Each serving provides: * 122 calories * 3.3 g. protein * 6.4 g. fat *
13.2 g. carbohydrate * 183 mg. sodium * 16 mg. cholesterol
Yields
4 servings