Comments on: Asiago Cheese Spread

By: ccsick

ccsick — Mon, 28 Mar 2011 19:59:17 +0000

If using fresh cheeses this should not be runny, you must buy the bulk cheeses. Don’t use grated parmesan in the shaking can.

By: doubledippedlife

doubledippedlife — Mon, 14 Mar 2011 15:02:53 +0000

Sadly, this did not go well. It turned out really runny- more like a pesto then a dip.

By: gatlingrl

gatlingrl — Mon, 29 Nov 2010 15:00:02 +0000

Read my comment, this is an amazing dip, you’ve just got to try it!!!

By: gatlingrl

gatlingrl — Mon, 28 Dec 2009 04:09:25 +0000

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.

By: kimkook

kimkook — Wed, 16 Dec 2009 15:54:11 +0000

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.

By: eldereno

eldereno — Sun, 08 Nov 2009 00:16:37 +0000

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!!!!!