1 regular can whole black olives
1 6 oz. jar pimiento-stuffed olives
2 green onions
3/4 lb. monterey jack cheese
1/2 C real mayo
1 stick butter
1 loaf french bread

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter 1/2 C mayo and grated monterey jack cheese. Mix thoroughly. Slice french bread in half lengthwise then spread mixture evenly over the halves.

Bake at 325 degrees for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly. Cut into diagonal slices and serve.

Original recipe from Pioneer Woman