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Red Flag Cheese & Rye Bread Appetizers
A Dale Earnhardt Jr. Family Favorite
NUTRITIONAL FACTS
Servings10
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 190.0 |
| Protein (g) | 5.0 g |
| Total Carbohydrates (g) | 19.0 g |
| Sugar (g) | 2.0 g |
| Calcium (mg) | 10.0 % |
| Fibre (g) | 2.0 g |
| Sodium (mg) | 470.0 mg |
| Fat (g) | 10.0 g |
| Saturated Fat (g) | 2.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 10.0 mg |
| Iron (mg) | 10.0 % |
| Vitamin A | 4.0 % |
| Vitamin B12 | |
| Vitamin C | 2.0 % |
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10 People
Servings
-
10 Mins
Prep Time
-
5 Mins
Cooking Time
-
15 Mins
Ready In
Ingredients
- 6 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
- 3/4 cup shredded cheddar cheese
- 3/4 cup chopped green onions
- 1 can (2.25 oz.) pitted ripe olives, chopped
- 1/3 tsp. curry powder
- 1/2 tsp. Worcestershire sauce
- 1 loaf cocktail party-size rye bread
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Directions
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Combine all ingredients except bread in large bowl. Season, if desired, with salt and pepper.
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Evenly spread mixture on bread slices. Arrange on ungreased baking sheet. Broil 3 minutes or until heated through.
Chef's Tip
Alos terrific with Hellmann's® or Best Foods® Light Mayonnaise.
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