2 Reviews
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doubledippedlife on 3.14.2011
Sadly, this did not go well. It turned out really runny- more like a pesto then a dip.
Asiago Cheese Spread
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Description
My friend Matt gave me this recipe. It is one of our favorites!
Ingredients
- 1 cup Asiago Cheese, Cut Into 1" Chunks
- 1 cup Parmesan Cheese (cut Into 1" Chunks)
- 1 Tablespoon Chopped Fresh Garlic
- 1 teaspoon Ground Black Pepper, Fresh
- 2 Tablespoons Or More Chopped Green Onions, Using Equal Parts White And Dark Green
- 2 Tablespoons Or 3 Fresh Basil Leaves Laid Flat, Stacked On Top Of Each Other, Rolled Like A Cigar And Sliced Crosswise Into Thin Strips
- ¼ teaspoons Red Pepper Flakes
- ⅛ teaspoons Or Less Cayenne Pepper
- ⅛ teaspoons Sugar
- 1 pinch Kosher Salt Or Sea Salt
- 1 cup Extra Virgin Olive Oil
Preparation
Place all ingredients into a GOOD blender and blend until spreading consistency. I like it best if it sits overnight in the refrigerator so the flavors can marry. We serve this with baguettes cut into thin slices.
This is always devoured first at holiday gatherings. Try it. The green color is a turn off for some folks, but if you convince them to try it, they RUN back for more!
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4 Comments
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Cindy Carnes on 3.28.2011
If using fresh cheeses this should not be runny, you must buy the bulk cheeses. Don’t use grated parmesan in the shaking can.
gatlingrl on 12.27.2009
Took this to a work party. It was like a school of piranha…it is offputting at first, the color is a little green. Once you take that first bit on a toasted bit of baguette there’s no going back! It is so addicting.
kimkook on 12.16.2009
OH NO YOU DON’T. I thought this wasn’t appetizing looking, it had a slight green look to it after made. It is very high on flavor. Never take it anywhere that I bring it back home. It is the number one requested recipe that I have for work and family gatherings.
eldereno on 11.7.2009
I have made this dip (or something like it) on a regular basis for several years. Everyone loves it. Also good spread on sliced baguette, baked, then topped with a slice of tomato, basil, maybe even a dollop of black olive tapenade. It is then like a cheesy spicy cracker with the fresh cool tastes of the toppings!!!!!