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Prep 15min
Total15min
Servings16
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Ingredients
2/3
cup small whole pimiento-stuffed green olives (from 10-oz jar)
1
cup shredded Cheddar cheese (4 oz)
1/4
cup mayonnaise or salad dressing
1
package (3 oz) cream cheese, softened
Dash ground red pepper (cayenne)
16
slices cocktail rye bread
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Steps
1
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.
2
Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
3
Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.
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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.
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