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
Nutrition
Calories: 108kcalCarbohydrates: 2gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 157mgPotassium: 59mgFiber: 0.4gSugar: 1gVitamin A: 574IUVitamin C: 10mgCalcium: 31mgIron: 0.2mg
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