Olive Cheese Bread

I made this bread for the Super Bowl Party I attended and it was a big hit. It was delicious! Just ignore the fact that it isn't that great for you. Hey! Every once in awhile you've got to live on the edge! Anyway, it was awesome! I think the only thing I'd change for next time is I wouldn't use as many olives. Don't get me wrong, everyone loved it the way it was. But for MY personal taste, I'm not a huge olive lover. So it was a tad olive-y for me. But, if you love olives, don't change a thing!

Olive Cheese Bread

from http://www.thepioneerwoman.com/

Ingredients:

1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese (I used some regular Monterey Jack and some Jalapeno Monterey Jack Cheese)
½ cup real mayonnaise
1 stick butter, softened (I used Smart Balance. I don't think I own real butter)
1 loaf French bread

Directions:
1. Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.

2. Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a yummy appetizer.

Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several months.