- 1 loaf French bread
6 ounces, weight pimiento-stuffed green olives
6 ounces, weight black olives
2 stalks green onions (scallions)
1 stick butter, room temperature
½ cup mayonnaise
¾ pounds 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 325ºF for 25 to 30 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.
*I like to use pepper jack to add a little more kick to the bread.
- Breads, Loaf Bread
- North American