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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- One 6-ounce can black olives, drained
- One 6-ounce jar pimiento-stuffed green olives, drained
- 2 stalks green onions
- 1 stick butter, at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese, grated
- 1 loaf crusty French bread, sliced lengthwise
Method
- 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 green 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!
