SPREAD LOVE

So you are craving something cheesy, saucy, and snackable but you do not want to write a novel-length grocery list or perform a small culinary ritual first. Same. This Gooey Olive Cheese Bread fixes that problem fast. It pulls together tangy olives, melty Monterey Jack, and pillowy sour cream into a bread boat that screams party food and also solves the question What should I eat right now.

Want to make it even more decadent? Try serving it alongside something crispy and smoky, like these beef and cheese chimichangas for a full on comfort feast. Use that idea or ignore it and be proud of the single most satisfying thing you cooked this week. FYI this recipe is shockingly simple and wildly forgiving.

Why This Recipe is Awesome

It makes you look like you know what you are doing without requiring any chef energy.
It is idiot proof. Yes even you, and yes you will get compliments.
It hits texture goals: crunchy bread edge, soft center, molten cheese pull. Who does not love that?
Olives bring salty brightness so the whole thing tastes fancy without trying too hard.
It works for weeknight cooking, casual parties, or pretending you are a food influencer for five minutes. IMO this is the best kind of cooking.

Ingredients You’ll Need

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
1 (8-10 oz.) loaf French bread
Kosher salt to taste
Fresh cracked pepper to taste

Keep everything simple. The sour cream makes the filling creamy and helps everything stick, butter gives richness, and the cheese melts like a miracle. Do not skip the green onions. They add just enough fresh brightness to cut through all that delicious fat.

Step-by-Step Instructions

Preheat Oven
Preheat your oven to 375°F (190°C).
Prepare Bread
Carefully slice the French bread loaf lengthwise down the center, creating two equal halves. Place the two halves, cut-side up, on a large baking sheet.
Prepare Olive Cheese Filling
In a large mixing bowl, combine the full-fat sour cream, softened butter, drained and sliced green olives, drained and sliced black olives, shredded Monterey Jack cheese, thinly sliced green onions, and garlic powder. Mix thoroughly until all ingredients are well combined. Taste and season with Kosher salt and fresh cracked pepper as needed, remembering that olives and cheese add natural saltiness.
Fill and Prepare for Baking
Generously spread the olive-cheese mixture evenly over the cut surfaces of both bread halves, mounding the filling high from edge to edge.
Bake Until Golden and Bubbly
Transfer the baking sheet with the filled bread to the preheated oven. Bake for approximately 18-25 minutes, or until the cheese is completely melted, gloriously bubbly, and achieving a magnificent golden-brown hue on top. The bread edges should also be beautifully toasted and crisp.
Rest, Slice, and Serve
Carefully remove the Olive Cheese Bread from the oven and let it rest on the baking sheet for about 5-10 minutes. This allows the molten cheese to set slightly, making it easier to slice. Transfer to a cutting board and slice each half crosswise into individual portions. Serve warm, garnished with a little extra fresh green onions or parsley if desired. Enjoy every gooey, cheesy bite!

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. The cheese needs consistent heat to melt evenly.
Overstuffing the bread to the point where cheese and filling slide off when you move the pan. Pile it high but keep it manageable.
Underseasoning because olives are salty but not a full seasoning solution. Taste the filling before you spread it. Adjust salt and pepper sparingly.
Letting it sit hot and slicing immediately. Wait the recommended 5-10 minutes or you will lose half the filling on the cutting board.
Using low moisture cheese that refuses to melt. Monterey Jack is your friend here. If you use something like aged cheddar, mix in a melty cheese or expect a different texture.

Alternatives & Substitutions

No sour cream. Swap in plain Greek yogurt for a tangy, slightly healthier option. The texture will stay creamy.
Butter gone rogue? Use 2 tablespoons olive oil and 2 tablespoons butter or all olive oil if you want dairy light. It will still be tasty.
Monterey Jack unavailable. Use mozzarella for stretch, or colby jack for similar melt and mild flavor. Avoid super hard aged cheeses alone.
Hate olives? Try chopped roasted red peppers, sun dried tomatoes, or artichoke hearts for a different but equally exciting filling.
Bread switch. Use a thicker rustic loaf, an Italian loaf, or split a baguette. Just keep the loaf size close to the amount of filling so it does not overflow.
Want heat? Add a finely chopped jalapeño or a pinch of red pepper flakes to the filling. I dig mild heat for contrast.

I personally love the olive combo because it gives briny pops of flavor that cut through the creaminess. But do what makes you happy. This recipe is forgiving and open to experiments.

FAQ (Frequently Asked Questions)

Q. Can I use margarine instead of butter?
A. Well technically yes but why hurt your soul like that. Margarine will work in a pinch but butter gives a cleaner flavor and better mouthfeel. If you must substitute, use the real buttery kind.

Q. Can I make this ahead and reheat?
A. Sure. Assemble and refrigerate up to a day ahead. Reheat in a 350°F oven until warmed through and bubbly again. The crust will be less crisp than fresh but still delicious.

Q. Is this good cold the next day?
A. Cold slices make a solid snack but the cheese firms up. Warm it for that gooey vibe. Leftovers reheat well in a toaster oven or conventional oven.

Q. Can I freeze the assembled bread?
A. You can freeze it before baking. Wrap tightly and freeze up to a month. Bake from frozen but add 10-15 minutes to the baking time and cover with foil if it browns too fast.

Q. Are the olives too salty for kids?
A. If you are feeding picky eaters, chop the olives finer and taste the filling. You can reduce olive amounts and add more cheese to balance the salt. Or set out a non-olive portion for fussier guests.

Q. How do I get extra crispy edges?
A. Brush the exposed crust edges lightly with melted butter and broil for 1-2 minutes at the end, watching closely. That gives a pretty toasty finish.

Q. Can I turn this into individual servings?
A. Yes. Use small rolls or halve dinner rolls and bake shorter. Smaller sizes mean faster bake time so watch for bubbling cheese.

Final Thoughts

This Gooey Olive Cheese Bread offers maximum satisfaction with minimal fuss. It makes for a great appetizer, a fun side, or a weirdly perfect solo dinner. You get melty cheese, briny olives, and that warm bread crunch all in one glorious bite. Do not be shy about customizing. Add herbs, heat, or swap cheeses to suit your mood.

Now go impress someone or yourself with this super simple dish. You earned it. Invite friends, or eat the whole loaf quietly on the couch while scrolling through your feed. No judgment here.

Conclusion

If you want to explore more cheesy bread ideas, check out this tasty riff on pesto and cheese called Irresistible Cheesy Pesto Bread. And if you are planning a brunch spread that needs a savory, smoky partner try pairing your bread with this sweet and savory Roasted Maple Bacon.