1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop.
Combinegreen onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jackcheese.
Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brownand bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as ayummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in thefridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.