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Water Chestnut Cheese Bites

Water chestnuts and olives make these baked cheese snacks deliciously different. They're best served fresh from the oven. —Rebecca Banks, White, Georgia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2-1/2 dozen


  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, softened
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped pimiento-stuffed olives
  • Dash cayenne pepper
  • 1 large egg
  • 1 can (8 ounces) water chestnuts, drained and finely chopped


  • In a small bowl, beat cheese and butter on low speed until blended. Add the flour, olives and cayenne; mix well. Beat in the egg and water chestnuts until combined.
  • Drop by teaspoonfuls onto greased baking sheets. Bake at 400° for 10-12 minutes or until light golden brown. Serve warm.
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