Sunday, May 27, 2012

Olive Cheese Bread

This is a crowd favorite!  I have served it at Book Club, Supper Club, at our many back porch parties and often, just for myself.  It is always a hit.  Originally this was a Pioneer Woman recipe, but I have adapted it to suit our tastes. 

Atlanta Style Olive Cheese Bread 

10 oz black olives, whole and drained
5 oz. green olives with pimento, whole and drained
1/2 stick butter, softened
1/4 cup mayonaisse
2 c shredded pepper jack cheese
1 loaf French bread

Preheat oven to 350 degrees.

Roughly chop olives.
In a large bowl add olives, butter, mayo and pepper jack cheese.  Stir til combined. 
Slice French bread in half lengthwise.  Spread olive mixture evenly on both halves.
Bake at 350 degrees until cheese is melted and ooey gooey, about 15 - 20 minutes. 
Remove from oven and let sit about 5 minutes. 
Cut into serving size slices and serve. 

**Don't use anything but butter as it will turn into a greasy, sloppy mess. 
** Low Fat Mayo works great.


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