PW Olive Cheese Bread

Oh my goodness!!!  This was so yummy!  I made this today for the ladies who came over (since I knew that none of the men of my house would eat it) and it was SO GOOD!

This is yet another of the terrific recipes found at The Pioneer Woman Cooks blog.  Check it out here.  I made it exactly as the directions state.  

Be sure to check out her direct link for tips on making this ahead of time and then freezing it. 

Here is what it looked like BEFORE I put it in the oven.  (The after picture above was a bit harder.... we had already EATEN a ton of it!!!)   I think this even makes a good cracker dip before you bake it!  

Olive Cheese Bread 

1 regular can whole black (ripe) olives 

1 6-oz jar pimiento-stuffed olives 

2 green onions 

¾ pound Monterey Jack cheese 

½ cup real mayonnaise 

1 stick butter, softened 

1 loaf French bread  

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine 

green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack 

cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over 

the halves. 

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown 

and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a 

yummy appetizer.