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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. 
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 loaves

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
  • 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 and chopped
  • 6 scallions green and white parts both, chopped
  • 1/3 - 1/2 cup sliced banana peppers drained and chopped

Instructions

  1. Preheat oven to 350 degrees F. 

  2. In a mixing bowl, combine butter, mayo, and shredded cheese; fold in remaining ingredients. 

  3. Place the bread onto two baking sheets. Divide the prepared mixture between the 4 loaf halves, spreading it evenly over the top of each one. 

  4. 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.) 

  5. Slice each loaf on the angle into fat wedges and serve warm. 

Recipe Notes

This recipe can be halved if you want to use a single loaf of French Bread.