I love these Jo Jo potatoes. To serve these potato wedges with a nacho cheese dip, switch the spice blend to one with a Mexican flavor.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 12 to 15 servings |
Ingredients
- 2 (3 ounce) packages cream cheese, softened
- 1 (6 ounce) can pitted black olives, chopped
- 1 (5 ounce) jar pitted green olives
- 3 tablespoons chopped fresh parsley
- ½ teaspoon crushed red pepper flakes
- salt and pepper to taste
- 4 tablespoons sesame seeds
Instructions
- In a medium size bowl, whip softened cream cheese with a whisk. Mix in olives, parsley, and red pepper flakes. Season to taste with salt and pepper. Spoon mixture into a serving bowl, and top with sesame seeds.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 447 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Just didn’t think this had a whole lot of flavor. For the most part, all I could taste was the cream cheese. Garnished with black sesame seeds for a little contrast. It was OK, but nothing that I would make again. SouthernChef, sorry, wish I’d been able to give this a better review.
I love this stuff on bagels as a sandwich spread. I hadn’t thought of the sesame seeds, but I love them. Toast them a little first, for best flavor.