The bonus recipe for April’s menu was PW’s Olive Cheese Bread. I’ve made this one before, so I knew enough to look forward to it. Unfortunately (or fortunately, depending on how you look at it), Phillip doesn’t do olives, so this recipe was just for me.
The recipe calls for green stuffed olives and black pitted olives.
PW chopped hers with a knife, but I just ran mine through my mini chopper. Extra easy and no wayward olives on my floor.
Add some chopped green onion, mayonnaise, butter, and monterey jack cheese. 
Stir to combine – and that’s it. Olive mixture ready to go.
Spread some of the mixture on French bread and bake in the oven for about 20 minutes.
The finished product:
Olive-y, cheesy goodness.
A very rich, but delicious, mix. Definitely be conservative when spreading this as it packs a lot of flavor into a little space – use the leftovers for a dip! This also makes more than enough for a crowd and would be perfect for making a lot of small appetizers. I just need to find some more people that like olives.
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