Jalapeño Olive Cheese Bread: I’m a contributor to Life’s Little Sweets and this post first appeared there as Jalapeño Olive Cheese Bread.

One lazy Saturday morning, I was enjoying my coffee and watching The Pioneer Woman, and my life was forever changed by this Jalapeño Olive Cheese Bread. I almost missed it too because I stepped into the kitchen. But luckily when I came back, Rudy said, “You have to rewind it.”

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Side shot of an uncut loaf of jalapeño olive cheese bread.

Jalapeño Olive Cheese Bread

The first time I made this Jalapeño Olive Cheese Bread, I followed Ree’s recipe exactly. There is nothing not to like in this recipe. Green olives (which are my favorite), two kinds of cheese, butter, green chiles… and, oh yes, jalapeños. They add just enough heat. This recipe is perfection. But of course, the SECOND time I made it (which was embarrassingly not too very long after the first time I made it) I decided to add a little bit more cheese. Now, normally I would say you can’t have enough cheese, but with this recipe you absolutely can. It melted and oozed off of the bread and made me sad. (We still ate it though!)

Side shot of sliced jalapeño cheese bread on a white platter. Other uncut bread in background.

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Ingredients for Jalapeño Olive Cheese Bread:

  • Butter
  • Mayonnaise
  • Jarred jalapeños
  • Green olives
  • Green Chiles
  • Scallions
  • Pepper jack cheese
  • White cheddar cheese
  • French or Italian bread

Kitchen Tools Needed for Jalapeño Olive Cheese Bread:

Side shot of hand holding one slice of jalapeño cheese bread.

While Ree’s recipe calls for French bread, I’ve tried this Jalapeño Olive Cheese Bread on both Italian and French bread. (Italian bread is shown in the photos.) You can use whichever you like better or whatever is available in your local bakery.

I made this Jalapeño Olive Cheese Bread for a New Year’s Eve appetizer. It went perfectly with my Grape Jelly Meatballs (and champagne, of course). If you happen to have any leftover, it does warm up and crisp up well in the oven. I have also baked 1/2 and wrapped up 1/2 unbaked and put it in the fridge to bake another day. Another awesome way to enjoy this recipe is to omit the bread, bake all the ingredients in an oven-safe bowl, and serve as a dip with tortilla chips! Comment below and let me know how you enjoyed this recipe!

Jalapeño Olive Cheese Bread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings
Calories 225 kcal


  • 8 tbsp butter softened
  • 1/2 cup mayonnaise
  • 1/2 cup jarred jalapeños diced
  • 6 oz green olives sliced
  • 4 oz canned green chiles
  • 2 scallions sliced
  • 6 oz pepper jack cheese shredded
  • 6 oz white cheddar cheese shredded
  • 1 loaf Italian or French bread sliced lengthwise with bread knife


  1. Preheat oven to 325ºF.

  2. In a medium mixing bowl, mix the butter and mayonnaise together well.

  3. Add the jalapeños, olives, green chiles, and scallions and stir.

  4. Fold in the cheese.

  5. Using a butter knife or spreader, spread the mixture onto the bread.

  6. Bake for 25 minutes or until the cheese is as bubbly and brown as you like.

Overhead shot of sliced jalapeño cheese bread on a platter and on the table. Uncut bread to the side.

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