Rice Cake Snacks
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
rice cakes
mini, unsalted |
*
|
| ¼ | cup |
cream cheese
softened |
|
| ¼ | cup |
sour cream
reduced calorie |
|
| 1 | teaspoon |
onions
dried, minced |
|
| ¼ | teaspoon |
tarragon leaves
dried |
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
dill weed
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
rice cakes
mini, unsalted |
*
|
| 59 | ml |
cream cheese
softened |
|
| 59 | ml |
sour cream
reduced calorie |
|
| 5 | ml |
onions
dried, minced |
|
| 1.3 | ml |
tarragon leaves
dried |
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
garlic salt
|
|
| 0.6 | ml |
dill weed
dried |
|
Directions
Place rice cakes on baking sheet.
Blend remaining ingredients; spread evenly on rice cakes.
Bake at 350℉ (180℃) for 3 to 5 minutes.
