Olive Cheese Bread
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
