Friday, May 31, 2013

Olive Cheese Loaf

Recently, John's nephew, Joel, was here from Pennsylvania -- with his wife, Tran, and their two little boys, Dominic and Marcus. They stayed with Elliott and Emily -- but ate their meals with us. On their last day, we were making steaks, rebaked potatoes, etc. I wanted the meal to be special -- so I made this OLIVE CHEESE BREAD from Pioneer Woman. It was a HUGE HIT...!!


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
 1/2 cup Mayonnaise
3/4 pounds Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. 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. (I finished it off with a few minutes under the broiler) Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

I am telling you -- there wasn't a crumb left!! This is something you WILL get hungry for -- and it's a tasty, unique side dish to have in your -go-to-recipe box. THANK YOU, Ree Drummond and the Food Network!! This is a new family favorite...

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