Cucumber and Olive Appetizers

Cucumber and Olive Appetizers

23 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Gwena Hedlund
Recipe by  Gwena Hedlund

“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.”

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Adjust Servings

Original recipe yields 10 servings



  1. Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
  2. 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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Reviews (23)

Rate This Recipe


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.



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



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)

More Reviews

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Amount Per Serving (10 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 507 mg
  • 20%

Based on a 2,000 calorie diet



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Cucumber Sandwiches III


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Cucumber Sandwiches I