Parm Manchego Dip, Salsa, Slather

This is my favorite dip of all time. It is a Michael Chiarello recipe with a couple of minor changes, and it’s a total Trader Joe’s recipe, AND it’s one of the best appetizers I know how to make.  You THINK you’ll just have a taste, and then the bowl disappears!  

I used to call it a dip, but you definitely don’t stop at a dip.  It’s more like a slather, but salsa sounds more . . .  chef-like! 

Words of Warning: This makes A LOT!! Try making a half recipe for the first time -- and as you move forward you can decide from there.

Ingredients

1/2 lb Parmesan, cut roughly in 1″ chunks 1/2 lb Manchego, shaved or cut in small chunks 2 cloves of rough chopped garlic (or to taste) 2 teaspoons rough chopped fresh oregano (and I always throw some flat leaf parsley in there because it’s pretty) 1 teaspoon red pepper flakes

1 1/2 cups good olive oil — the quality olive oil truly does make a difference. 2 tablespoons chopped green onion freshly ground black pepper

Directions 

Toss the Parmesan, Manchego, garlic, oregano , parsley and red pepper flakes into a food processor and  pulse until it’s about the size of pea gravel.  Stir in the olive oil, green onion and black pepper and pulse again a couple of times.  Scoop into a bowl, cover and allow to stand at room temp for 3 or 4 hours.  Serve with some great bread.