Olive Cheese Bread

By MichelleF

Ree Drummond, modified ~ I made some modifications to this recipe based on the reviews & my personal preference. Green olives are pretty salty, so I reduced the amount to 1 cup. If you don't care for green olives, then use another can of black olives. I didn't add the green onions that she uses.

Ingredients

• 6 oz can whole black olives, drained
• 1 cup pimento-stuffed olives OR another can whole black olives, drained
• 1 stick salted butter, room temperature
• ½ cup mayo
• 3 cups shredded Monterey Jack cheese or a blend with Monterey Jack cheese
• 1 loaf French bread or a baguette

Preparation

Step 1

Preheat oven to 325. Roughly chop the olives. In a medium bowl, combine the olives, butter, mayo, & cheese. Stir until thoroughly combined. Spread mixture onto the French bread. Bake about 20-25 minutes, until the cheese is melted & browned.

Note: You could spread the mixture on one length of the bread, then use the remaining cheese mixture as a cold dip with cheese or crackers. Mixture can be refrigerated for up to 2 days.