Artichoke Olive Cheese Bread

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.

Artichoke Olive Cheese Bread Recipe 

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.  I’ve yet to take it to a gathering that I haven’t been begged for the recipe…..right on the spot. That thrills me to no end and I’m always glad to share ANY recipe I create – talk about the ultimate compliment!

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.

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Howdy! Chef Alli Here.  Let’s Get You Cookin’…..Shall We?? 🙂 

I think this may be the ultimate appetizer of all time – it’s kind of like your favorite artichoke dip slathered over a loaf of French bread and baked until bubbly….what’s not to love??

Artichoke Olive Cheese Bread comes together super quickly…..a very low-stress recipe. And, you can mix the ingredients up a bit – if you don’t have green olives on hand, substitute black. Want it more spicy?  Sub pepperoncini for the banana peppers.  Pretty much whatever you have on hand can be stirred into the topping for this bread.

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.

More Easy Recipes that Your Family Will Love – 

Printable Directions for Making Artichoke-Olive Cheese Bread

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.

Artichoke-Olive Cheese Bread

Ready for a taste bud back flip?  Here it is! This Artichoke Olive Bread is the total bomb.  I've YET to take it to a gathering that I haven't been begged for the recipe.....right on the spot. 
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 servings
Calories: 273kcal
Author: Chef Alli

Ingredients

  • 2 loaves French or Italian bread, each one cut in half lengthwise
  • 1 cup unsalted butter, softened
  • 1 cup mayonnaise, I prefer Hellman's mayonnaise
  • 12 oz. shredded Monterey Jack cheese
  • 1/3 cup roasted red pepper pieces, drained and chopped
  • 6 oz. jar pimento-stuffed green olives, drained and chopped
  • 14 oz. can artichoke hearts, drained an chopped
  • 6 scallions, green and white parts both, sliced
  • 1/3 - 1/2 cup sliced banana peppers, drained and well chopped

Instructions

  • Preheat the oven to 350 degrees F. 
  • In a mixing bowl, combine the butter and mayo until smooth; fold in the remaining ingredients. 
  • Place the bread halves onto two baking sheets. Divide the prepared mixture between the 4 loaf halves, spreading it evenly over the top of each one. 
  • Bake the bread, uncovered, for 15-20 minutes, rotating the baking sheets half way through the cook time, baking until the topping is hot, bubbly, and golden brown. (Sometimes I even place my loaves beneath the broiler for 1-2 minutes to really crisp up the top.) 
  • Slice each loaf on the angle into fat wedges and serve warm. 

Notes

This recipe can be halved if you want to use a single loaf of French Bread. 
www.ChefAlli.com
Course: Appetizer
Cuisine: American
Keyword: appetizer, artichokes

Nutrition

Calories: 273kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 528mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli 

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Where are the directions for this?? I’m wondering what temperature I should bake it at, and for how long. Thanks!

Hi Kim – Gosh, I am SO SORRY. Not sure what happened there, but it’s fixed for you NOW!! Please make this bread – you are going to LOVE it!! It’s a hit every where I take it.
Apologies,
Chef Alli

Thanks for such a quick reply! I’m anxious to try this out!! Thanks again!
Kim

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