8 tablespoons (1 stick) butter, softened
1/2 cup mayonnaise
1/4 cup jarred jalapenos, finely chopped
6 ounces white Cheddar, grated
6 ounces pepper Jack cheese, grated
One 6-ounce jar green olives, drained and finely chopped
One 4-ounce can chopped green chiles
2 green onions, sliced
1 loaf crusty French bread, sliced lengthwise
The mixture can also be refrigerated for up to 2 days and used as a dip.
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