The blog’s Facebook page has been picking up a few more followers lately. In fact, we’re approaching 100 “likes”! This got me thinking… Maybe I should think about a giveaway. Sooo… I’m planning to host my first giveaway as soon as the page hits 100 “likes”! So, if you’re a reader of this blog, and you like what you see, please either head on over to the Facebook page or see the little box on the right hand side of this page and “like” it.
So now let’s get to the cheesy goodness.
This is not health food. It’s anything but. Sorry I’m not sorry.
This recipe comes from the cookbook The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Drummond.
- 1 6 oz. can black olives, drained
- 1 6 oz. jar pimiento-stuffed green olives, drained
- 2 green onions
- 1 stick butter, softened
- 1/2 cup mayonnaise (no substitutions, please)
- 1 lb. Monterray Jack cheese, shredded
- 1 loaf crusty French bread
Preheat the oven to 325 degrees F.
Put the black olives on the cutting board, chop roughly. Do the same with the green olives.
Slice the green onions, then mill through them and chop them roughly.
In a large bowl, combine the butter, mayo, cheese, chopped olives, and green onions. Stir it up until everything is thoroughly combined.
Slice the loaf of bread lengthwise. Spread the olive-cheese mixture in an even layer on each half.
Bake for 20-25 minutes, or until the cheese mixture is thoroughly melted and beginning to turn brown and bubbly. Cut into slices and serve immediately.