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Nutrition Facts
Serving Size 1 cups 294g Recipe makes 2 cups) The following items or measurements are not included below: 8 ounces asiago cheese
Calories 1946
Calories from Fat 1755		(90%)
Amount Per Serving		%DV
	Total Fat 195.1g	300%
	Saturated Fat 42.1g	210%
	Monounsaturated Fat 127.8g
	Polyunsaturated Fat 18.7g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 1741mg		72%
Potassium 282mg		8%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 1.9g	7%
	Sugars 1.5g
Protein 44.7g		89%
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Salsa Di Parmigiano

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⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Jessica
Nov 15, 2001

This is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless.

2 -3 cups (change servings and units)

Ingredients

8 ounces parmesan cheese, broken into 1 inch chunks
8 ounces asiago cheese, broken into 1 inch chunks
1 tablespoon garlic, chopped
1 tablespoon fresh ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 tablespoon red pepper flakes
1 1/2 cups extra virgin olive oil

Directions

1
Place all ingredients except olive oil into the bowl of a food processor.
2
Pulse for 10 seconds while adding olive oil.
3
Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
4
Transfer mixture into a sealed container and refrigerate for up to one week.
5
*** Bring to room temperature before serving.

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Featured Reviews for This Recipe

From: jjaring

On Jun 27, 2008

Anytime there is a potluck at work I get asked to make this. It is always the first thing gone.

1 person found this review helpful

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From: LoveGoodFood

On Nov 19, 2006

I found that this was too strong tasting when just spread on bread. However, once broiled on bread it was very good. Thanks to previous reviewers for the suggestion of adding a slice of tomato. That was yummy.

0 people found this review helpful

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From: highcotton

On Sep 12, 2006

Not having tasted asiago cheese before, I didn't really know what to expect — just took a leap of faith based on the 12 glowing reviews and the fact that it's Mean Chef's recipe. With only a 5-oz. wedge of asiago, I basically cut it in half. However, despite the extra ounce or so of both cheeses, 3/4 cup oil would have been way too much. Once it reached a smooth consistency, I quit pouring. (I had at least 2 T. left over, and there was a little puddle of oil in the processor that wasn't absorbed, so I stopped none too soon.) Given all the hype, the first bite was a little disappointing. Good, but not great. However, after spreading it generously on slices of French bread and broiling for about 7 minutes, it knocked our socks off! Just tasted a leftover piece. Back to room temp...and back to just "okay" imo. Obviously a matter of personal taste. But when it was hot, we thought it was fab!

4 people found this review helpful

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From: eldereno

On Sep 6, 2006

Wonderful as a dip but exceptional baked on baquette rounds, alone, topped with a tomato slice, fresh basil, or black olive tampenade (or a combination of all three). Has been a hit with everyone I have served it to. Easy to make, keeps well in the fridge for a week or so.

3 people found this review helpful

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