I had to share again, one of my favorite appetizers. I make this either for Christmas, New Year’s – or somewhere in between. It’s easy and delicious!
I hope you have had a wonderful Christmas and week following…it has been cold, cold and even a little snow for us! It’s been the perfect excuse for us to stay indoors and try out the new Christmas presents, watch movies, play games, and have daily hot chocolate. 🙂 We have had no agenda and it has been so great.
We are looking forward to ringing in the New Year as well as enjoying yet another holiday. I do love appetizers and grazing…they are just right for light eating and lots of sampling. One of my favorites comes from The Pioneer Woman’s first cookbook – this Olive Cheese Bread is scrumptious. It contains bread, lotsa butter, lotsa cheese, mayo, and olives of both kinds. It can be a bit on the salty side, but will not leave you going hungry.
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Happy New Year’s! May the love and hope of Christ resonate with you as we anticipate the beginning of another year.
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Olive Cheese Bread
Ingredients
- 1 French loaf cut in half
- 6 oz. pimento stuffed green olives drained, chopped
- 6 oz. black olives drained, chopped
- 2 stalks green onions chopped
- 1 stick butter softened
- 1/2 c. mayonnaise
- 1 lb. Monterey Jack cheese grated
Instructions
- Roughly chop both black olives and pimento stuffed green olives. Slice green onions into thin pieces.
- Combine butter, mayonnaise, cheese, olives, and green onions into a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been halved lengthwise. Bake at 350 degrees for 20-25 minutes or until cheese is melted and browning.
- Note: This recipe can be frozen. Simply spread mixture onto bread and wrap in aluminum foil. Freeze until ready. Increase cook time by 5-10 minutes
