Chances are you are familiar with The Pioneer Woman. Who isn't? I won't go on and on about her great recipes. This Olive Cheese Bread is no exception. You must like olives though! It's easy to put together and quick to bake. What I love about this is that it can be used as a dip too! I made a couple of itsy bitsy changes to Ree's recipe. I used a Monterey Jack and Colby cheese blend and omitted the green onions.
Let's Get Started:
original recipe from The Pioneer Woman
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives, sliced
6 ounces, weight Black Olives, sliced
1 stick Butter, Room Temperature
½ cups Mayonnaise
2 cups (8 ounce bag) of Monetery Jack and Colby shredded cheese blend
Combine butter, mayonnaise, cheese, and olives and in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
It's even good cold!!