Save Recipe Print
Total:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Mango Salsa

Recipe courtesy of Ellie Krieger

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Salsa di Queso

Recipe courtesy of David Bowers

Rotini with Salsa di Limone

Recipe courtesy of Giada De Laurentiis

Parmigiano Chips

Recipe courtesy of David Rocco

Polenta Pasticciata con Salsa di Funghi (Baked Polenta Casserole with Creamy Mushroom Sauce and Fontina)

Recipe courtesy of Julia Della Croce

Browse Reviews By Keyword