Olive Cheese Bread

  • One 170g can black olives, drained
  • One 170g jar pimiento-stuffed green olives, drained
  • 2 stalks spring onions
  • 115g, at room temperature
  • ½ cup mayonnaise
  • 340g Monterey Jack cheese, grated
  • 1 loaf crusty French bread, sliced lengthwise
Preheat the oven to 325 degrees F.

Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.

Combine the butter, mayonnaise, cheese, olives and spring 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 to 25 minutes.

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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