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Olive Cheese Bread
By cmillward

Rich, salty and cheesy. Seems
1 loaf french bread 1 jar (~6oz, dry weight) green olives (mine were stuffed with pimentos) 1 can (~6oz, dry weight) black olives 2 scallions 2 cups (~3/4 lbs) grated Monterrey Jack Cheese 1/2 cup mayonnaise 1/2 cup butter, softened
1. Preheat oven to 325°F. 2. Drain liquid from olives. Roughly chop olives and scallions. 3. Mix chopped scallions and olives with the mayo, softened butter, and shredded cheese. 4. Slice bread in half and place on a baking sheet. 5. Spread your mixture over the bread. 6. Bake for 25 minutes at 325°F, or until bubbly and browned to your liking on top. Then slice and serve.

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