8 oz can black olivs
6 oz jar pimiento-stuffed green olives, drained
stalks green onions
stick butter, at room temperature
oz. Monterey Jack cheese, grated
loaf crusty French bread, sliced lenthwise
Preheat the oven to 325 degrees Roughly shop 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., 20-25 minutes. NOTE: The mixture can also be refrigerated (up to 2 days) and can be used as a dip. Great with crackers. I also made a bread boat, toast the boat then filled with the dip. Bake as directed and served with crackers and toast bread.