Olive Cheese Bread

Ainekset

• 1 loaf French Bread

• 8 ounces, weight Pimiento-stuffed Green Olives

• 8 ounces, weight Black Olives

• 2 stalks Green Onions (scallions)

• 1 stick Butter, Room Temperature

• 1/2 cup Mayonnaise

• 1 pound Monterey Jack Cheese, Grated

Ohjeet

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 350°F 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.