Olive Cheese Bread

Pioneer Women Recipe Fantastic dip.

Olive Cheese Bread

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  • Prep Time


  • Total Time


  • Servings



  • 1

    8 oz can black olivs

  • 1

    6 oz jar pimiento-stuffed green olives, drained

  • 2

    stalks green onions

  • ½

    cup mayonnaise

  • 1

    stick butter, at room temperature

  • 12

    oz. Monterey Jack cheese, grated

  • 1

    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.


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