Olive Cheese Bread

Olive Cheese Bread One 6-ounce can black olives, drained One 6-ounce jar pimiento-stuffed green olives, drained 2 stalks green onions 1 stick butter, at room temperature 1/2 cup mayonnaise 12 ounces Monterey Jack cheese, grated 1 loaf crusty French bread, sliced lengthwise Preheat the oven to 325 degrees F. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes. Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!