Chivey Potato Topper Recipe
Folks would likely turn away from a plain baked potato. But this cool and creamy topper—featuring fresh chive—adds some spark to spuds!—Ruth Andrewson, Leavenworth, Washington
1 package (8 ounces) cream cheese, softened
1/3 cup half-and-half cream
1 to 3 tablespoons minced chives
1-1/2 teaspoons lemon juice
1/2 teaspoon garlic salt
In a small bowl, beat cream cheese and cream. Blend in the chives, lemon juice and garlic salt. Serve with baked potatoes.
Yield: 8 servings.
Originally published as Chivey Potato Topper in Taste of Home
August/September 1993, p41
Reviews forChivey Potato Topper
© 2018 RDA Enthusiast Brands, LLC