A bagel-inspired romp through a dairy favorite! We’ve create a bite-sized variation that serves the dual purpose of an easy-to-make, festive appetizer and the new BFF for both lactose- and gluten-free guests. The fingerling potatoes can be cooked a day ahead of time. When the guests arrive, quickly spread the cream cheese, drape the lox, and sprinkle the capers on top - voilà. Your guests will feel special.
Submitted by Helen LentzeIngredients
8 small potatoes: (Fingerling, red-skinned, Yukon Gold, or any combination,) similar-sized
1/2 cup Green Valley Lactose-Free Cream Cheese
3-4 medium-sized slices of lox
8-16 capers
Fresh dill sprigs
Instructions
- Rinse potatoes and place, uncut, into boiling water. Begin testing for doneness after just 5 minutes, using a sharp knife. When tip of knife cuts in easily, potatoes are done. Remove the potatoes from the boiling water and let cool completely in the closed pot.
- Place capers and rinsed dill sprigs on paper toweling to dry.
- Slice each potato in half. Spread each potato half with some cream cheese, and top with a small piece of rolled up lox, one or two capers, and a tiny sprig of dill.
Lactose-Free Cream Cheese 
