Last-Minute Cheese Stuffed Bread With Olives

Last-Minute Cheese Stuffed Bread With Olives


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Whether it's Thanksgiving, Christmas, New Years', or any old party, this stuffed cheese bread is perfect for a party appetizer. It's easy, delicious, and filled with salty olives. Plus, the guests can eat the serving dish!

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

12 stuffed breads


  • 12 small sourdough loaves (approximately 3-4 inches in diameter)
  • 1 12 oz. bag shredded cheddar cheese
  • 1/2 C. milk (or heavy cream) plus 1/2 C. milk
  • 1/3 C. condensed cream of mushroom soup
  • 1 4 oz. can black olives
  • 1 4 oz. can green olives
  • 4 oz. kalamata olives
  • salt
  • pepper
  • 5 scallions, finely sliced

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Cut the tops off of the bread and hollow out the inside. Place into a 350 degree oven for about 10 minutes or until the bread has hardened. Allow to cool on a wire rack.

In a small saucepan, melt the milk and condensed soup together. When it begins to bubble, add the shredded cheese. Slowly add in the shredded cheese. Once it begins to congeal, add the remaining milk. Slowly add in the remaining cheese. Once the mixture has become a very thick sauce, add in the olives. Season with salt and pepper and pour the mix into the bread bowls.

Top with a few remaining olives and the sliced scallions.

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