It’s been awhile since I made this recipe and it’s going to go into regular rotation. It’s simple and easy to make, but it freezes great to enjoy later. I originally blogged about this recipe in 2013, and it was about time for a refresh.
The bread is crusty, with gooey cheese spread and full of salty, briny green and black olives. It’s so good and can either be enjoyed as an appetizer or paired with a green salad for lunch.
14.5 oz can black olives, drained and chopped
6 oz jar pimento-stuffed green olives, drained and chopped
2 green onions, chopped
1 stick butter, softened
1/2 cup low fat mayonnaise
16 oz Monterey Jack cheese, shredded
1 loaf crusty French bread
Preheat oven to 325 degrees. In a large bowl, mix together all the ingredients. Season with salt and pepper.
Slice the bread in half. Spread the olive cheese spread over each slice. Bake for 20 to 25 minutes or until the cheese is melted and beginning to lightly brown. Let rest for 5 minutes before cutting the bread in diagonal slices. Serve immediately.
Source: Pioneer Woman
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