Ingredients
Scale
6 oz. full fat sour cream
4 tablespoons softened butter
7 oz. green olives, drained and sliced
6 oz. black olives, drained and sliced
8 oz. shredded Monterey Jack cheese
1/4 cup thinly sliced green onions
1/4 teaspoon garlic powder
8–10 oz. loaf French bread
fresh cracked pepper
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine the sour cream, garlic powder, butter, salt, and pepper. Stir until mostly smooth.
- Add the cheese and green onions, then stir until everything’s well mixed.
- Fold in the chopped olives until evenly incorporated.
- Slice the French bread loaf in half widthwise, then cut each half lengthwise to make four pieces.
- Spread the olive mixture evenly over the cut sides of the bread.
- Bake for 20–25 minutes, until the cheese is melted and the edges start turning golden brown.
- Broil for 1–2 minutes to get the top bubbly and dark golden.
- Slice, garnish with fresh parsley, and enjoy warm and cheesy!
Notes
- Shred Your Own Cheese: Grab a block of Monterey Jack and shred it yourself. It melts way better than the pre-shredded stuff, which is coated with anti-caking agents like cellulose that mess with the melt factor. A little extra effort = ooey, gooey, cheesy magic.
- Use Whole Olives: I know it feels like a shortcut to buy them pre-sliced, but they tend to get mushy sitting in that brine. I like to drain a jar of whole pitted olives and slice them myself so they hold their shape better, and taste fresher.
- Or Just Chop ‘Em: Don’t feel like slicing? Same. When I’m in a rush, I just give the olives a quick rough chop. The flavor’s still there, you just won’t get the perfect little rounds. Honestly, no one’s judging.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: American
