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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe. Ingredients:
8 ounces parmesan cheese, broken into 1 inch chunks |
8 ounces asiago cheese, broken into 1 inch chunks |
1 tablespoon garlic, chopped |
1 tablespoon fresh ground black pepper |
2 tablespoons chopped basil |
2 tablespoons chopped scallions |
1 tablespoon red pepper flakes |
1 1/2 cups extra virgin olive oil |
Directions:
1. Place all ingredients except olive oil into the bowl of a food processor.
2. Pulse for 10 seconds while adding olive oil.
3. Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
4. Transfer mixture into a sealed container and refrigerate for up to one week.
5. *** Bring to room temperature before serving.
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