Savory Rye Snacks Recipe
Savory Rye Snacks Recipe photo by Taste of Home

Savory Rye Snacks Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 1 cup sliced green onions
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup chopped ripe olives
  • 1/2 cup chopped pimiento-stuffed olives
  • 1 loaf (1 pound) snack rye bread

Nutritional Facts

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.

Directions

  1. In a bowl, combine the onions, cheeses, mayonnaise, mushrooms and olives. Spread on bread slices and place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bubbly. Yield: 4 dozen.
Originally published as Savory Rye Snacks in Taste of Home December/January 1995, p64

Nutritional Facts

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.

Reviews for Savory Rye Snacks

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 3, 2014

"I just made this recipe for the first time 2/3/14. I have adjusted the recipe somewhat and I baked the spread in a casserole dish, rather than using the cocktail rye bread slices. I used: 1 medium yellow onion, finely chopped, 3/4 cup Hellman's Light Mayonnaise, 2 cups shredded Cheddar cheese, and 1 cup asparagus spears, well-drained and finely diced and the 4-oz. can mushroom stems and pieces, well drained. I don't care for olives, so I omitted them altogether! I think the recipe came out very nicely-I baked 20 minutes at 350o F. on a baking sheet in the casserole dish, well-greased, & until bubbly. The recipe made about 2-1/2 cups.Thank you, Connie Simon, for sharing this recipe with Taste of Home! delowenstein"

MY REVIEW
Reviewed Dec. 30, 2012

"I have been making this recipe for years. It is always a hit!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT