Officially, this recipe is called Salsa di Parmigiano… but I’ve lovingly adapted the name to “Delicious Parm Dip” because it’s just easier. A neighbor made this dish at a block party a few months ago, and I was blown away by how yummy it was. She was kind enough to give me her copy of the recipe from a magazine clipping (which I realized was originally from Michael Chiarello at Bottega in Napa).

This dish is perfect as an appetizer or cocktail hour snack. It’s REALLY easy to make, and it’s just an added bonus that it keeps for a MONTH (so I’ve been able to use one batch for two weekends of house guests in a row)!

Salsa di Parmigiano (aka Delicious Parm Dip)

1/2 lb. Parmesan cheese (not too dry)

1/2 lb. Asiago cheese (not too dry)

2 T. chopped green onion

2 t. minced garlic

2 t. dried oregano

1 t. red pepper flakes

1 t. freshly ground black pepper

1 to 1 1/2 cups extra virgin olive oil (to reach desired consistency)parmdip2


1. Remove any rind and chop the cheese into rough 1 inch chunks.

2. Pulse the cheese in a food processor until reduced to a fine, pea-sized gravel. Transfer the cheese to a bowl and stir in the green onion and garlic.

3. Add the oregano, rubbing it between your fingers to release its fragrance. Add the black pepper, red pepper flakes and olive oil until the oil combines with the mixture. Stir well.

4. Cover and let stand at room temperature for at least 4 hours before serving. Serve with sliced bread, lightly toasted with olive oil.


{Note: If you’re saving the mixture, refrigerate, then let come to room temperature before re-serving.}