Salsa Di Parmigiano (Parmesan Dip) - cooking recipe

Ingredients

1/2 lb parmesan cheese, not too dry
1/2 lb asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onions
1 1/2 cups extra virgin olive oil
1 teaspoon fresh ground black pepper

Preparation

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
Stir in the green onion, olive oil and black pepper and pulse again.
Cover and let stand at room temperature for at least 4 hours before using.
**Cook time does not include letting stand at room temperature for 4 hours before serving.