Olive Cheese Bread
1 loaf French Bread
About 25 Mezzetta® Spanish Queen Pimento Stuffed Olives
6-ounce can of Black Olives drained
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
3 cups Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed 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 thickly 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 made in advanced and refrigerated for up to two days.