Total Time
Prep 45 mins
Cook 0 mins

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 Nutrition


  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.


Most Helpful

This is originally Michael Chiarell's recipe from Nappa Style. He took it off his site because he now sells it in a jar for a hefty price. Good cheese, however is expensive.

janmont May 01, 2014

This is a truly flavorful appetizer, that we just love. So many flavors in this that we love. One of my favorite appetizers to serve to my guests! I always add a thin slice of tomato on the bread before spooning on the salsa, added some chopped black and green olives on top, then more cheese, and then broil it to release all the wonderful flavors. Your right, it is addicting!

LindaInNH April 27, 2010

Not having tasted asiago cheese before, I didn't really know what to expect -- just took a leap of faith based on the 12 glowing reviews and the fact that it's Mean Chef's recipe. With only a 5-oz. wedge of asiago, I basically cut it in half. However, despite the extra ounce or so of both cheeses, 3/4 cup oil would have been way too much. Once it reached a smooth consistency, I quit pouring. (I had at least 2 T. left over, and there was a little puddle of oil in the processor that wasn't absorbed, so I stopped none too soon.) Given all the hype, the first bite was a little disappointing. Good, but not great. However, after spreading it generously on slices of French bread and broiling for about 7 minutes, it knocked our socks off! Just tasted a leftover piece. Back to room temp...and back to just "okay" imo. Obviously a matter of personal taste. But when it was hot, we thought it was fab!

highcotton September 12, 2006

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