Prepared by Ree Drummond- The Pioneer Woman
www.thepioneerwoman.com
Makes 8 servings
Ingredients:
one 14.5-ounce can black olives, drained
one 6-ounce jar pimiento- stuffed green olives, drained
2 green onions
¼ pound (1 stick) butter, softened
½ cup mayonnaise (real mayo, no substitutions)
1 pound monterey Jack cheese, grated
1 loaf crusty French bread
Method:
1. Preheat the oven to 325ºF.
2. Place the black olives on a cutting board.
3. Chop them roughly until most of the large pieces are broken up.
4. Place the green olives on the cutting board.
5. And give ’em a rough chop.
6. Slice the green onions, then chop them up roughly.
7. In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese, chopped olives, and green onions.
8. Stir until thoroughly combined. At this point, grab the nearest cracker and take a taste. Repeat as needed.
9. Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.
10. Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately.
Helpful Hints
Here are some make-ahead tips:
• Prepare the olive/cheese mixture up to two days ahead of time. Store tightly covered in the fridge.
• Or, spread the olive/cheese mixture on the bread and freeze, tightly wrapped, up to six months. Thaw before baking.
The cheese topping also makes a delicious spread for crackers!
Variation
Substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese. Yum!
