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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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. 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 |
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.
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