Yet another appetizer from the Pioneer Woman: Olive Cheese Bread

If you need yet another tasty appetizer, this is another great one to try from the Pioneer Woman. It's a little too rich to eat as a meal, but it's the perfect indulgence at a party. Who knew that combining salty green olives and black olives with butter and mayonnaise yields such sinful deliciousness?

Olive Cheese Bread (Recipe from The Pioneer Woman)

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions

1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.