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Salsa Di Parmigiano Recipe

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This recipe for Salsa Di Parmigiano, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Burditt Golanski
Added: Tuesday, March 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Parmesan cheese, cubes
8 oz Asiago cheese, cubes
1 Tbsp chopped garlic
1 tsp black pepper
2 Tbsp chopped basil
2 Tbsp chopped scallions
1 tsp pepper flakes
extra-virgin olive oil

Directions:
Directions:
Place all ingredients in food processor bowl. Pulse to break the cheese into small granules. Enough oil should be added to make moist and add more as desired (1 C oil called for) Refrigerate up to a week, better if served at room temperature. I found that Wheat Thins is the best cracker with this dip. Also great on salads, chicken, cooked vegetables, and apples. It is addicting!

 

 

 

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