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Cheesy Dice

(8)
  1 reviews
  • 25 min prep time
  • 2 hr 25 min total time
  • 9 ingredients
  • 16 servings
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Top this cheesy dip with sour cream and olives to resemble dice! Serve with crackers for a tasty appetizer.

Ingredients

1
(2 1/4-oz.) can sliced ripe olives, drained
1
(8-oz.) pkg. cream cheese, softened
12
oz. (3 cups) shredded Cheddar cheese
2
tablespoons mayonnaise or salad dressing
2
teaspoons Dijon mustard
1/2
teaspoon onion powder
1/4
teaspoon ground red pepper (cayenne)
1/4
cup light or nonfat sour cream
64
assorted shaped crackers

Steps

  • 1 Reserve 16 olive slices. Finely chop remaining olives.
  • 2 In medium bowl, combine chopped olives, cream cheese, Cheddar cheese, mayonnaise, mustard, onion powder and ground red pepper; beat until well combined. Mound mixture in center of serving plate.
  • 3 With flat metal spatula, shape mixture into 3-inch cube. Cover with plastic wrap; refrigerate at least 2 hours.
  • 4 Just before serving, spread cube with sour cream. Arrange reserved olive slices on cube to resemble dice. Serve with crackers.
  • 1 Reserve 16 olive slices. Finely chop remaining olives.
  • 2 In medium bowl, combine chopped olives, cream cheese, Cheddar cheese, mayonnaise, mustard, onion powder and ground red pepper; beat until well combined. Mound mixture in center of serving plate.
  • 3 With flat metal spatula, shape mixture into 3-inch cube. Cover with plastic wrap; refrigerate at least 2 hours.
  • 4 Just before serving, spread cube with sour cream. Arrange reserved olive slices on cube to resemble dice. Serve with crackers.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
220
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
45%
Cholesterol
40mg
13%
Sodium
330mg
14%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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