Recipe

Salsa Di Parmigiano Recipe

	99bordeaux / All my dishes 1 year, 4 months ago This stuff is O so wonderfully addicting. If you love parmesan cheese you will love this. It comes from my NY Italian mother in law and it's very authentic tasting. It's great as a dip for bread, but can also be placed on crustinis and then broile... More Prep:20m Servings:12	99bordeaux
	delizioso foodprocessor parmesian asiago salsa dip

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Ingredients

8 ounces parmesan cheese (broken into 1 inch chunks)

8 ounces asiago cheese (broken into 1 inch chunks)

1 tablespoon garlic (chooped) *or more to taste*

1 tablespoon freshly ground black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped scallions *or more to taste*

1 tablespoon red pepper flakes

1 1/2 cups extra virgin olive oil (I prefer UNFILTERED-for its fresher flavor)

1 loaf french/italian bread or any artisan loaf (broken into chunks or sliced)

Directions

Place all ingredients EXCEPT olive oil into the bowl of a food processor.

Pluse for 10 second intervals until mixture is a medium texture. (marble size)

After reaching medium texture pluse for 10 second intervals while slowly adding olive oil.

After all olive oil has been added scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules. (it really doesn't matter how fine it gets -as long as it's thoroughly mixed)

Transfer mixture to a sealed container and refrigerate for up to 1 week.

**Bring to room temperature before serving and serve with chunks or slices of any type of crusty bread.

You can also top slices of bread with salsa & broil for a yummy appitizer or bread side.

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Comments

jlv1023 1 year, 4 months ago said:
Now being Italian and from the East Coast, you got me on this one. It sounds so good, I can't wait to make it, if not soon, I will make for just me and hubby.

Great appetizer for a party!!

Thanks so much
Janet

chefmeow 1 year, 4 months ago said:
I agree. What's not to love about this? Will be making soon. The combination of parmesan and asiago sounds dreamy. Thanks for posting.

dancegypsy67 1 year, 3 months ago said:
YUM! I wish I had the ingredients for this on hand right now!

dancegypsy67 1 year, 3 months ago said:
I'm sharing this recipe with everyone at the bbq I just got home from - it was a HUGE hit. This grills up wonderfully on bread...the oil soaks in to the bread and it's still crunchy...YUM.

jaie 1 year, 2 months ago said:
So glad for the "recipe stumble" to lead me to this recipe. This sounds incredible!!!! I really plan to make this soon, especially with dancegypsy67's rave about it!

irishiz 1 year ago said:
This is almost the same recipe I have from a friend of mine that I was about to post - glad I checked! The only difference is we use fresh oregano instead of the basil. I'm sure they are equally yummy and next time I make it I'm planning on using a little of both. :) We always eat it as a cold dip but I'm going to try it hot now too.

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Alterations

dancegypsy67 1 year, 1 month ago said:
Since I don't have a food processor and was not terribly happy with the results trying to do this in a blender, this time I grated the cheese. For melting purposes, I liked the bigger chunks that resulted from the blender. For eating right out of the bowl (did I really admit that?), I LOVED the grated version.

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