Cheesy Olive Spread (Joycelyn)

Toast in Oven

Spread on sliced bread

Mix ingredients together










1 regular size can whole black olives
1 5oz. bottle pimiento-stuffed olives
2 green onions
2 Tablespoons chopped chives
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread or small appetizer bread

Chop black and green olives. Chop green onions and chives. Combine green onions,chives and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix well.

Slice French bread in half lengthwise, then spread mixture evenly over the halves.

For appetizers - I used small loafs and cut slices at an angle. I spread the cheese mixture on each slice.


Bake at 350 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown. Cut french bread into diagonal slices and serve with salad, with soup, with spaghetti, or as an appetizer.

Helpful tips: You can make the cheese mixture and store up to two days in the refrigerator. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for 2-3 months.