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"I make the flavorful spread ahead of time and refrigerate it," reports Connie Simon, Reed City, Michigan. "Then all I have to do to have a quick snack is put it on the rye bread and bake."
This recipe is:
Quick
Nutritional Analysis: 3 pieces equals 242 calories, 17 g fat (5 g saturated fat), 19 mg cholesterol, 496 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Savory Rye Snacks in Taste of Home December/January 1995, p64
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