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Parm Dip

Signature Kitchen Suite
Prep Time:
15 mins
Yields:
2½ cups
RATE THIS RECIPE
(24)

Chef notes

We developed this Parm dip recipe as part of the opening menu at Bottega Restaurant in Napa. and 15 years later, it’s still a customer favorite. This Parm dip is our go-to dish for guests at the Signature Kitchen Suite Experience & Design Center — also in culinary-centric Napa Valley. I love this recipe because the possibilities are endless  from serving as a topping for fresh bread or a crostini to spooning over fresh sliced tomatoes, steak or chicken breast, and even pasta. This Parm dip will make you (and your guests) want to come back for more!

Special kitchen equipment: Food processor

Technique tip: All ingredients except for the extra-virgin olive oil can go in the food processor. Fold the oil in by hand once the cheese and herbs are pulsed together.

Swap options: Using Parmesan and Asiago will provide some contrast in flavor and a slightly milder dip. If a stronger all-Parmesan flavor is preferred, simply substitute more Parmesan for the Asiago. If you like it spicy, add 1 tablespoon of Calabrian chili paste. A portion of the extra-virgin olive oil can be omitted if less oil is preferred.

Ingredients

  • 8 ounces Parmesan cheese, broken into 1-inch chunks
  • 8 ounces Asiago cheese, broken into 1-nch chunks
  • 1 tablespoon chopped garlic
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 tablespoons thinly sliced scallions
  • 1 tablespoon red pepper flakes
  • cups extra-virgin olive oil

Preparation

1.

Place the cheese chunks in the bowl of a food processor. Pulse for about 10 seconds to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

2.

Add the remaining ingredients, except for the olive oil, and pulse briefly.

3.

Using a spatula, remove all to a mixing bowl. Fold the olive oil into the blended ingredients and mix well by hand.

4.

Transfer the dip to a sealed container and refrigerate for up to 2 weeks. Bring to room temperature before serving.

5.

Serve it as a topping for fresh bread, crostini or bruschetta, toss with pasta, spoon over fresh sliced tomatoes, add to a salad, dollop on steak or chicken breast, use as a base for pizza — the possibilities are endless.