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Ingredients
- 1 8 oz can black olivs
- 1 6 oz jar pimiento-stuffed green olives, drained
- 2 stalks green onions
- 1/2 cup mayonnaise
- 1 stick butter, at room temperature
- 12 oz. Monterey Jack cheese, grated
- 1 loaf crusty French bread, sliced lenthwise
Details
Preparation
Step 1
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.
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