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Yield: Makes 4 servings.

• 24 unsalted mini rice cakes
• 1/4 cup (2 ounces) softened cream cheese
• 1/4 cup reduced-calorie sour cream
• 1 teaspoon dried minced onion
• 1/4 teaspoon dried tarragon leaves
• 1/4 teaspoon dried rosemary leaves
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon garlic salt
• 1/8 teaspoon dried dill weed

Place rice cakes on baking sheet.

Blend cheese, sour cream, onion, tarragon, rosemary, oregano, garlic salt and dill; spread evenly on rice cakes.

Bake at 350 degrees 3 to 5 minutes.

Nutrition Facts
Calories 154   
Total Fat 9g 
Cholesterol 22mg 
Sodium 182mg 
Total Carbohydrate 17g 
Protein 3g

USA Rice Federation

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