HERBED RICE CAKE SNACKS

24 unsalted mini rice cakes
1/4 cup softened cream cheese (low fat or fat free)
1/4 cup reduced-calorie sour cream
1 tsp dried minced onion
1/4 tsp dried tarragon leaves
1/4 tsp dried rosemary leaves
1/4 tsp dried oregano leaves
1/4 tsp garlic salt
1/8 tsp dried dill weed

Preheat oven to 350 degrees F.

Place rice cakes on baking sheet.

Blend remaining ingredients; spread evenly on rice cakes.

Bake at 350 degrees F for 3 to 5 minutes.

Servings: 4
Source: The USA Rice Council