In 15 minutes, you can make a satisfying spread showcasing pimiento-stuffed olives and two kinds of cheese.
cup small whole pimiento-stuffed green olives (from 10-oz jar)
cup shredded Cheddar cheese (4 oz)
cup mayonnaise or salad dressing
package (3 oz) cream cheese, softened
Dash ground red pepper (cayenne)
slices cocktail rye bread
Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.
To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 45 to 60 seconds for a 3-ounce package of cream cheese.
If cocktail rye bread isn’t available, spread cheese mixture on low-fat rye crackers instead.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.