13 oz. can artichoke hearts
1 c. cheddar cheese, grated
3 tbsp. light mayonnaise
1/4 c. green onions, chopped
1/4 tsp. curry powder
8 slices rye bread
2 oz. drained black sliced olives

Drain artichoke hearts and chop finely. Combine all ingredients except bread and mix thoroughly. Spread about 1/4 cup of mixture on each slice of bread. Place on a cookie sheet. Bake at 350 degrees for 10 minutes or until top is bubbly. This can also be prepared as a grilled sandwich using two slices of bread and grilling until nicely toasted.

Fat Busters: Use nonfat mayonnaise and low or nonfat cheese.