Olives...You either love them, or hate them. We happen to LOVE them! Salty, juicy, tangy...YUMMY! So what better to top our Olive Oil crackers with, than more olives?! Last August we posted a delicious Olive/Artichoke Tapenade recipe, which is served cold. This melty recipe includes cheese and is served warm. If you're a fan of olives, try them both!!
8 oz. Cream Cheese (softened)
1 cup Monterey Jack Cheese (shredded)
1 cup Pepper Jack Cheese (shredded)
1/4 cup Mayo
1/2 cup Green Olives (diced)
1/2 cup Black Olives (diced)
1 clove garlic (minced)
Preheat oven to 350.
Mix all ingredients well, then transfer into a baking dish.
Bake for 15 to 20 minutes, until top is lightly brown and spread is heated through.
Serve warm, with Roots & Branches crackers.