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Olive Cheese Bread


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  • One 6-ounce can black olives, drained
  • One 6-ounce jar pimiento-stuffed green olives, drained
  • 2 stalks green onions
  • 1 stick butter, at room temperature
  • 1/2 cup mayonnaise
  • 12 ounces Monterey Jack cheese, grated
  • 1 loaf crusty French bread, sliced lengthwise


Preparation time 10mins
Cooking time 35mins


Step 1

Preheat the oven to 325 degrees F.

Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.

Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

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