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Hors d’oeuvres Plate

1 cup prepared blue cheese dressing

1 (8-ounce) package cream cheese
1 teaspoon dried chives
1 teaspoon cayenne pepper (or to taste)
1 teaspoon finely chopped carrot
6 to 8 pea pods
8 pita pockets, cut into halves (makes 16 mini-pockets)
2 cups prepared salmon, tuna or egg salad
6 to 8 mushroom caps, cleaned

1/2 cup prepared Greek feta cheese dressing
2/3 cups breadcrumbs

1. In a small bowl, combine blue cheese dressing, cream cheese, chives, cayenne, carrot, mixing well.
2. Fill pea pods with blue cheese dressing mixture.
3. Fill pita pockets with salmon, tuna or egg salad.
4. Fill mushroom caps with Greek feta cheese dressing mixed with the breadcrumbs. Broil mushrooms 2 to 4 minutes.
5. Serve everything on a decorative platter.

Makes 10 servings.

Recipe provided courtesy Renée’s Gourmet, member of The Association For Dressings and Sauces.