Prep 15 mins
Cook 0 mins
This recipe is courtesy of Michael Chiarello on the Food Network. This is simple to make and yummy to eat. It's great on crostini and bruschetta and I'm sure on or in many other foods! Note: this dip is a little oily and when it sits, has oil that settles on the top--it's supposed to do that.
- 1⁄2 lb parmesan cheese, not too dry
- 1⁄2 lb asiago cheese, not too dry
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped green onions
- 1 1⁄2 cups extra virgin olive oil
- 1 teaspoon fresh ground black pepper
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
- Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
- Stir in the green onion, olive oil and black pepper and pulse again.
- Cover and let stand at room temperature for at least 4 hours before using.
- **Cook time does not include letting stand at room temperature for 4 hours before serving.