Olive Cheese Bread

Here is Marjorie Rhodes' recipe from the My Favorite Things activity.

Olive Cheese Bread

14.5 oz can black olives, drained
6 oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb butter, softened
1/2 c mayo (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread

Preheat the oven to 325 degrees F.
Place the black olives on a cutting board. Chop them roughly until most of the large pieces are broken up.
Place the green olives on the cutting board. And give 'em a rough chop.
Slice the green onions, then chop them up roughly.
In a large bowl, combine the butter, mayo, cheese, olives, and green onions.
Stir until thoroughly combined. At this point, grabe the nearest cracker and take a taste. Repeat as needed.
Slice the French bread loaf in half lengthwise. Spread the olive-cheese mixture in an even layer on each half.
Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubly. Cut into diagonal slices and serve immediately.

Prepare the olive/cheese mixture up to two days ahead of time. Store tightly covered in the fridge.
Or, spread the olive/cheese mixture on the bread and freeze, tightly wrapped, up to six months. Thaw before baking.

The cheese topping also makes a delicious spread for crackers.

Substitute drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.