This is a no brainer recipe, but it's always super popular where ever I take it. It's only two ingredients. I always have the supplies on hand, so if I need to bring something, somewhere, in a rush, I've got my own back covered. <br />You can serve it with a dip, made with about 1 cup Dijon Mustard and a 1/4 cup chutney. But, mostly, the dip goes unused. These are simply good on their own. <br />Please note they are sharing a plate with Sausage Stuffed Mushrooms. I apologize for the crummy picture, too.

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