Saturday, February 12, 2011

Pioneer Woman's Olive Cheese Bread

We had card club at our house tonight. It was so fun as always. Everyone brings an appetizer and the hostess makes dessert. I served the Brownie Trifle and I made two snack mixes - Crunchy Sweet Snack Mix with Valentine M & M's and The World's Best Snack Mix. I did make a Reuben Dip and The Pioneer Woman's Olive Cheese Bread. I was in a hurry as guests arrived and I so forgot to take a picture of both. This is the second time I have made this olive bread, and I just love it. Both times I have made it, people that don't like olives still enjoyed it. I highly recommend trying it - with dinner, as an appetizer or just as a snack - indulge. You will love it. AND - if you aren't familiar with The Pioneer Woman - I love her.... and you will love her .. and her website! She gives great tips on Flash Freezing this bread!

Olive Cheese Bread (per 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

Preparation Instructions

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

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