Olive Cheese Bread- Trulee (c/o Pioneer Woman)

1 loaf French bread (the crustier the better)

1 can black olives (6 oz), chopped

1 jar pimiento-stuffed green olives (6oz or smaller), chopped

2 green onions, chopped

1 stick butter (room temperature)

½ cup real mayo

¾ pound Monterey Jack cheese, grated

Mix butter, mayo, and cheese in large bowl.  Add olives and onions.  Stir until thoroughly combined.

Slice French bread length-wise.  Spread mixture evenly on both halves of bread.  (It will look like too much, but will soak into bread during cooking.)

Bake (1/2 loaf at a time) on cookie sheet at 325° for 30 minutes or until cheese is totally melted and top starts to turn light brown.

[Topping can be made in advance and refrigerated.  Prepared bread can be frozen until ready to bake—a couple days.]

For a good laugh, visit http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/ and read her directions.  She is one FUNNY lady!!