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

Savory Rye Snacks Recipe

Read Reviews (2)
5 2
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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."
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(2)

AVERAGE RATING
   (5)
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 (5)
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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!!

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