Pimiento-Cheese Spread Appetizers

In 15 minutes, you can make a satisfying spread showcasing pimiento-stuffed olives and two kinds of cheese. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 11, 2010

Ingredients

2/3

cup small whole pimiento-stuffed green olives (from 10-oz jar)

cup shredded Cheddar cheese (4 oz)

1/4

cup mayonnaise or salad dressing

package (3 oz) cream cheese, softened

Dash ground red pepper (cayenne)

slices cocktail rye bread

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1

Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
2

Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
3

Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.

To quickly soften cream cheese, use your microwave. Remove foil wrapper and place cream cheese in a microwavable bowl. Microwave uncovered on Medium (50%) 45 to 60 seconds for a 3-ounce package of cream cheese.
If cocktail rye bread isn’t available, spread cheese mixture on low-fat rye crackers instead.