The Pioneer Woman’s Olive Cheese Bread

My Liam loves olives. Pretty much any kind. Is that weird for a 3.5 year old? I thought that he would go bananas over this olive bread. He didn’t, and neither did I! Although, I must say, that we DID nibble on the olive-butter-mayo-cheese mixture (before you slather it on the bread), and it was divine. PW was right when she said this would make a great dip. I agree! Once this was baked it was just, ugh, overwhelming. Too. Much. Fat. This is so rich, it almost made me sick. Liam picked out a few olives and said he was done. Toby thought it was good, and actually ate more the next day for lunch. I think eating this totally undid any workouts I did this week. I served this with a green salad.

rating: 5

Olive Cheese Bread


* 1 loaf French Bread
* 6 ounces, weight Pimiento-stuffed Green Olives
* 6 ounces, weight Black Olives
* 2 stalks Green Onions (scallions)
* 1 stick Butter, Room Temperature
* ½ cups Mayonnaise
* ¾ pounds Monterey Jack Cheese, Grated


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

Combine butter, mayonnaise, cheese, olives and green onions 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.

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