This retro rye bread loaf appetizer, popularized in the 1970s, was a staple at gatherings and potlucks. The hollowed-out rye loaf is filled with a savory, creamy cheese blend mixed with pimentos, green peppers, and olives. Served chilled, it made an elegant and fuss-free centerpiece for any buffet table. The recipe, dated January 1973 and attributed to Elva Treyz, reflects a charming slice of vintage Americana where hearty dips met party-ready breads for easy entertaining.
Ingredients
- 1 loaf rye bread (large )
- 8 oz cream cheese (softened)
- 1/4 cup pimentos (diced )
- 1/4 cup green pepper (chopped )
- 1/4 cup sliced or chopped olives (sliced or chopped , green or black)
Instructions
Step 1: Prepare the Loaf
- Cut off the top of the rye bread loaf. Hollow out the inside, leaving a sturdy shell to hold the filling.
Step 2: Make the Filling
- In a medium bowl, mix the cream cheese, pimentos, green pepper, and olives until well combined.
Step 3: Fill the Loaf
- Spoon the cheese mixture into the hollowed rye bread loaf and smooth the top.
Step 4: Chill and Serve
- Cover the loaf and chill for 1–2 hours before serving. Slice or scoop to serve.
Tips
- Use whipped cream cheese for a lighter, more spreadable texture
- Add a dash of garlic powder or onion powder for added flavor
- Serve with rye bread cubes made from the hollowed interior or fresh-cut vegetables
- You can substitute sourdough or pumpernickel for a different twist
Transcription of the Original Recipe
Read or copy the transcription
Here's what's cookin': Jan 1973
rye bread loaf Recipe from the
Serves: kitchen of:
Elva Treyz
Loaf of rye bread - cut hole so
it can be stuffed with following -
cream cheese, pimento, green
pepper and olives.
Chill & slice.From Transcription to Instructions
Hi there, we're the owners of Salvaged Recipes. The original directions are just a tiny note, cut a hole in a rye loaf, stuff with cream cheese, pimento, green pepper and olives, then chill & slice. Our instructions spell that out: hollow the loaf so it keeps its shape, mix the cream cheese with the pimentos, pepper and olives, spoon the filling back in and chill 1 to 2 hours before slicing or scooping. We simply made the order and timing clear so you can cook without guessing.
Nutrition
Calories: 210kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 390mgPotassium: 110mgFiber: 3gSugar: 3gVitamin A: 380IUVitamin C: 9mgCalcium: 60mgIron: 1.2mg
