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.
Servings: 24 servings
Chef Alli
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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.
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Nutrition
Calories: 273kcalCarbohydrates: 22gProtein: 8gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 528mgPotassium: 91mgFiber: 2gSugar: 2gVitamin A: 632IUVitamin C: 9mgCalcium: 125mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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