- Prep: 10 min
- Cook Time: –
- Total: 10 min
- Serving: about 1 1/2 cups
Creamy olive and pimiento rye bread spread.
- 1 (8 ounce) carton fat-free sour cream
- 1/2 cup green pimiento stuffed olives, chopped
- 1/2 cup liquid from olive jar
- Blend the sour cream and olive liquid until smooth. Transfer to a bowl and stir in the olives. Sprinkle with the paprika and chill. Serve on rye bread.