Some of you…. you know who you are, I know who you are, need to hide your eyes for this one. Ha! I will not comment on how this bread might just make you into an olive lover. I will refuse to say that it is really unreal that you all will miss out on this wonderful olivey, pleasure in this adventure called life. I will not expand upon the fact that olives are just nature’s wonderful way of naturally adding salt to your gooey, cheesey bread. Are you all hiding your eyes and ears now??….. One of my favorite ways to fix up a loaf of french bread is with this yummy recipe from Ree Drummond!! There, it’s over. It’s all ok now…. Now gather these ingredients.
1 loaf French bread
8 ounces pimento stuffed green olives, chopped
8 ounces pitted, black olives, chopped
2 green onions, sliced thinly
1 stick butter, room temperature
1/2 cup mayonnaise
1 pound Monterrey Jack cheese, grated
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto a loaf of French bread that has been sliced lengthwise. Bake at 350 degrees for 20 to 25 minutes or until cheese is melted and starting to turn brown.
Ree says the mixture can be refrigerated up to two days and used as a dip with crackers as well!
I say, make it to go alongside Italian food, a steak dinner, cut into squares as an appetizer, or cut into thick strips as lunch or supper!