Olive Cheese Bread (Ree Drummond) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat the oven to 325 degrees F.
2. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
3. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
4. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
5. 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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