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READY IN 5 mins

Cucumber and Olive Appetizers

Read Reviews (23)

"I got this recipe from one of my cooking classes in college. It's the "old fashioned" type of appetizer, but one that makes a beautiful display on the plate and I never take any home with me because they disappear quickly." — Gwena Hedlund

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

1 large cucumber
1 (3 ounce) package cream cheese, softened
1/4 cup blue cheese salad dressing

1 (1 pound) loaf cocktail rye bread
15 pimento-stuffed green olives, chopped

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Directions

Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

GREAT!! I peeled & seeded the cuke. Then squeezed out some excess moisture in a paper towel. Chopped it & blended it into the cream cheese mix. Counted out 15 olives, squeezed out some of the excess moisture with a paper towel,chopped them & blended them in.Spread on rye bread, what a hit! This is a keeper.

—CINDY3539

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Most Helpful Critical Review

Feb 01, 2011

I thought these were pretty tasty but many of my guests were afraid to try them.

—Steph

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36 Ratings

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Jan 25, 2004

Super easy and really tasty. I alternated black and green sliced olives.

—CHEFJACQUIE

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Jan 25, 2004

Simply and classy. I like toasting the bread, and sourdough or french bagettes are great also. There is someone who always asks for the recipe anytime I bring this to a party or gathering. Great recipe to keep in an your appetizer collection---Even for the person that doesn't like being in the kitchen--we all know one or two of them :o)

—Nikki_D

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Dec 28, 2006

I made this for my cookie exchange party and they were a BIG hit. I served them on sliced french bread and mixed the olives in with the spread and topped with the cucumber and roasted red peppers. I have had a few people ask me for the recipe - I will be making this again (and again!)

—toiles

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Jan 24, 2006

These are good to eat as they are to look at! Easy as pie to make, easier actually. I like adding a little good quality (not dollar store) paprika to the cream cheese. Just adds a little more flavor and some color.

—Tony W.

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Jan 25, 2004

I served this to a group that meets monthly and people asked me at the NEXT meeting about those cucumber thingys. Especially nice for spring and summer.

—Shelly Ann

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May 13, 2004

This recipe was deliciously delicious! The olive gives a really nice taste to it, but I tried it with black olives instead of pimento, it tasted really good!

—emxluvsxfood

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Nutrition

Calories
190 kcal
9%

Carbohydrates
23.1 g
7%

Cholesterol
11 mg
4%

Fat
8.7 g
13%

Fiber
1.6 g
7%

Protein
5.3 g
11%

Sodium
507 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cucumber and Olive Appetizers

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 190
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 3.3g 17 %
Cholesterol 11mg 4 %
Sodium 507mg 20 %
** Potassium 56mg 2 %
Total Carbohydrates 23.1g 7 %
Dietary Fiber 1.6g 7 %
Protein 5.3g 11 %
Sugars 2.3g
Vitamin A 4 %
Vitamin C 2 %
Calcium 5 %
Iron 18 %
** Thiamin < 1 %
** Niacin 14 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.