Olive Cheesy Bread by The Pioneer Woman
1 loaf French Bread
8oz, weight Pimiento-stuffed Green Olives
8oz, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1lb Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise.
Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Thanks Pioneer Woman for another spectacular recipe!