Parmesan Dip

Watch out it is so good….

So it would seem that we are in this thing for some time to come. Enjoy small moments and take time to make some fun dishes.

This one is SO good - you won’t believe how addicting blended up cheese and garlic can be. So simple and yet so divine. It is a great party food. But since we aren’t really doing that sort of thing - definitely half the recipe for now and just make a reasonable amount. Because you would truly eat the whole batch and that would be a bad thing.

As an accompaniment, I like to toast up sliced pieces of a baguette and serve the salsa in a small dish with a little wooden spoon. Or for a sturdy chip feel, I cut up flour tortillas, spray with oil, sprinkle with salt and bake until golden. Anything goes. Store bought pita chips are perfect too.

This is sourced from Micheal Chiarello. His flagship restaurant, Bottega, is in Yountville, California and is worth a visit when you are up to traveling to CA again. He serves this dip on each table with bread.

Ingredients

• 1/2 pound Parmesan, not too dry

• 1/2 pound Asiago cheese, not too dry

• 2 cloves garlic, [or 2 teaspoons minced]

• 2 tablespoons chopped scallions

• 2 teaspoons dried oregano

• 1 teaspoon red pepper flakes

• 1 to 1 1/2 cups extra-virgin olive oil

• 1 teaspoon freshly ground black pepper

Preparation

• Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.

• Pulse the cheeses and garlic in a food processor until reduced to a fine, pea-sized gravel.

• Add in the garlic, oregano, and red pepper flakes and pulse again.

• Then add the the scallions, olive oil and black pepper - pulse again.

• If mixture seems dry, add more olive oil - start with one cup and go up to the full 1 1/2 cups.

• Cover and let stand at room temperature for at least 4 hours before using.