Saturday, January 9, 2010

Olive Cheese Bread

This is a recipe from Pioneer Woman and it is not for the faint of heart. It is delicious! SO delicious! But, all that cheese, butter, and mayo is so not good for you. And my hubby couldn't stop eating it, so I think this might be a very occasional side dish for spaghetti and meatballs.

Olive Cheese Bread

1 loaf store bought French bread, cut in half lengthwise
6 oz pimiento-stuffed green olives, drained
6 oz black olives, drained
2 stalks green onions, sliced
1 stick of butter, softened
1/2 cup mayonnaise
3/4 lb monterey jack cheese, or other cheese, shredded (I used colby-jack)

Roughly chop green olives and black olives. In a bowl combine butter, mayo, cheese, olives, green onions. Stir together until thoroughly combined. Spread mixture onto French bread halves. Set on a foil lined sheet pan. Bake at 375 for 25-30 minutes or until cheese is melted and browning. Mixture is also great as a dip with crackers.

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