Ingredients
- 24 mini rice cakes (unsalted)
- 1/4 c calorie sour cream (reduced)
- 1/4 c softened cream cheese
- 1 ts onion (dried minced)
- 1/4 ts garlic salt
- 1/4 ts tarragon leaves (dried)
- 1/4 ts rosemary leaves (dried)
- 1/4 ts oregano leaves (dried)
- 1/8 ts dill weed (dried)
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
