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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 pounds - Parmesan cheese wedge, Not pre-shredded
  • 1/2 pounds - Asiago cheese wedge, Not too dry or heavily aged
  • 2 tablespoons - Green onion, Chopped
  • 2 teaspoons - Garlic, Minced
  • 2 teaspoons - Dried Greek oregano
  • 1 teaspoons - Freshly ground black pepper
  • 1 teaspoons - Red pepper flakes
  • 1 1/2 cups - Good quality olive oil
  • Directions:

    1. Remove any rind or dry areas from the Parmesan and Asiago. Cut the cheese into 1-in. chunks. Pulse the cheese chunks in a food processor in short bursts until it resembles pea gravel.
    2. Place the cheese in a large bowl and add green onion, minced garlic, Greek oregano, black pepper, red pepper flakes and olive oil. Stir to combine well and let sit at room temperature for at least an hour to allow flavors to bloom.
    3. Serve with toasted ciabatta bread, baguetter, crackers or even toss w/ hot pasta for a quick meal.

    Brief Description

    VERY good and loved!

    Main Ingredient:

    Parmesan cheese; Asiago cheese

    Category:  Cold Dips

    Cuisine:  American


    Shelley Grieshaber, SA Express-News

    Posted By:


    Posted On:

    January 14, 2013

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