Ingredients
- 1/2 pound Parmesan, not too dry
- 1/2 pound Asiago cheese, not too dry
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped green onion
- 1 1/2 cups extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
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.
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By alpurv
Knoxville, TN
on December 28, 2012
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I made a double batch of this for us and for gifts. It is wonderful. Now, I am the greatest gift giver, from what my friends and family say. Definitely use the red pepper flakes .... it gives the dip a great "finish." Cannot wait to try it with pasta! As stated by others, NO changes necessary!!
By Melneff28
on November 26, 2012
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Nothing to add. OMG! Amazing. Used it a a tailgate party and it was a huge hit. The 1/4 cup we had left we used on our pasta the next night and it was wonderful. Can't miss with this and no need to change anything! You can't mess with perfection.
By CookieJFK
on March 20, 2012
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I have benn making this recipe since 2004 when I saw Michael make this on TV. It is awesome! Everyone loves it, even the picky 11 year old kids. Some folks even ask for it when they come to visit. I recently discovered that it freezes really well also. Make a double batch, put it in containers, and freeze it so I always have some on hand. If its a little dry when you defrost, just add a little olive oil & it's good as new.
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