Description
A quick and easy cheesy olive bread that’s ready in just about 25 minutes—perfect as a snack or appetizer.
Ingredients
Units
Scale
- 6 oz full‑fat sour cream
- 4 Tbsp softened butter
- 7 oz green olives, drained & sliced
- 6 oz black olives, drained & sliced
- 8 oz shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
- 1/4 tsp garlic powder
- 8–10 oz loaf French bread
- Kosher salt & freshly cracked pepper
Instructions
- Preheat oven to 350 °F (175 °C).
- In a bowl, mix together sour cream, garlic powder, butter, a pinch of salt and pepper until mostly smooth.
- Stir in cheese and green onions until well combined.
- Gently fold in both green and black olives.
- Slice the French bread in half widthwise, then lengthwise, forming 4 pieces.
- Evenly spread the olive‑cheese mixture onto cut sides of the bread.
- Bake for 20–25 minutes, until cheese melts and edges start browning.
- Optionally broil 1–2 minutes until cheese turns golden and bubbly.
- Slice, garnish with parsley if desired, and serve warm.
Notes
- Shred your own Monterey Jack from a block—it melts better than pre‑shredded.
- Slice whole olives yourself to maintain better texture.
- Mixture can be made a day ahead (refrigerate), then spread and bake when ready.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 210 kcal
- Sugar: 0.9 g
- Sodium: 427 mg
- Fat: 18.8 g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: —
- Carbohydrates: 4.8 g
- Fiber: 1.3 g
- Protein: 6.6 g
- Cholesterol: 42 mg