The recipe you've been searching for -- Parmesan & Asiago Salsa

June 27, 7:55 PMPortland Wine ExaminerDavid Gray

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There are few recipes quite as addicting as this one, with sinister flavors that will have you having "just one more taste".  Serve this cheesy spread on breads, crackers, pita triangles or crostini to your anxiously awaiting guests and family.  You'll have a hard time ever coming up with a dip recipe you enjoy more!

Aside from serving up this delicious salsa on crostini, you can enjoy this dip tossed into pasta, or mixed into salads, or stirred into tomato soup.

Ingredients

8 oz Parmesan Cheese
8 oz Asiago Cheese
1 Tbsp Minced Garlic
1 Tbsp Fresh Ground Black Pepper
2 1/2 Tbsp chopped Basil
2 Tbsp chopped Scallions
1/2 Tbsp Red Pepper Flakes
1/2 tsp Salt
1 1/2 Cups Extra Virgin Olive Oil

Preparation

1. Place all ingredients except the olive oil into a food processor.
2. Pulse for 10 seconds while adding olive oil.
3. Scrape the sides and pulse for another 5 seconds. Repeat until the cheeses are diced well.
4. Transfer the salsa into a sealed container to refrigerate.
5. Bring to room temperature before serving. Do not heat!

Note: This dip can be refrigerated up to 3 weeks.
 

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