This bread was just as delicious as I thought it was going to be. In fact, I think it was even better. I instantly doubled up on the recipe because I have a daughter that loves bread just as much as I do. Something that I got her hooked on I’m sure. I wanted to be sure that we both had enough to satisfy though, and we did. Even the rest of the family got to try some. I can tell you one thing for sure though… there wasn’t a single crumb left on the pan.
Check out what they are saying about this recipe over at Group Recipes:
“This is pretty much the BEST FOOD EVER! Hehe.”
They are right! Just wait until you try it out for yourself… you’ll see what they mean.
Ingredients
One 12 oz -14-oz jar pimiento-stuffed olives (can use combo of these and black olives if you like), drained well and roughly chopped
6 scallions (diced)
¾ pound shredded cheese (I like the Mexican blends)
8 oz. Philadelphia cream cheese, softened
½ cup real Duke’s mayonnaise
1 stick Land O’ Lakes butter, softened
1/2 teaspoon black pepper
2 cloves of garlic, minced
Optional: 1 jalapeno (remove seeds and ribs to decrease heat, if desired), minced
1 to 1 1/2 loaves baguettes, ciabatta, French bread (your choice)
Instructions
Combine olives, scallions, shredded cheese, softened cream cheese, mayonnaise, softened butter, black pepper, garlic and jalapeno pepper. Mix well.
Slice bread in half lengthwise.
Spread mixture evenly over the halves.
Bake at 325 degrees for 30-35 minutes, or until topping is melted and starting to turn light brown.
Cut into diagonal slices and enjoy.
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Quick Tip: Provolone and Swiss cheese is also pretty tasty on this bread.
Thanks again to Group Recipes for this tantalizing recipe.
