Salsa Di Parmigiano

Salsa Di Parmigiano

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 2-3 cups
  • About This Recipe

    “This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I’m often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello’s recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.”


  • 8ouncesparmesan cheese, broken into 1 inch chunks
  • 8ouncesasiago cheese, broken into 1 inch chunks
  • 1tablespoongarlic, chopped
  • 1tablespoonfresh ground black pepper
  • 2tablespoonschopped basil
  • 2tablespoonschopped scallions
  • 1tablespoonred pepper flakes
  • 1 1/2 cupsextra virgin olive oil
  • Directions

  • Place all ingredients except olive oil into the bowl of a food processor.
  • Pulse for 10 seconds while adding olive oil.
  • Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
  • Transfer mixture into a sealed container and refrigerate for up to one week.
  • *** Bring to room temperature before serving.
  • Reviews

  • “This is a truly flavorful appetizer, that we just love.So many flavors in this that we love.One of my favorite appetizers to serve to my guests!I always add a thin slice of tomato on the bread before spooning on the salsa, added some chopped black and green olives on top, then more cheese,and then broil it to release all the wonderful flavors.Your right, it is addicting!”

  • “Anytime there is a potluck at work I get asked to make this.It is always the first thing gone.”

  • “I found that this was too strong tasting when just spread on bread.However, once broiled on bread it was very good.Thanks to previous reviewers for the suggestion of adding a slice oftomato.That was yummy.”

  • “Very good! I over processed so it was a bit pasty but it was fantastic broiled on baguette slices.”

  • “Not having tasted asiago cheese before, I didn’t really know what to expect — just took a leap of faith based on the 12 glowing reviews and the fact that it’s Mean Chef’s recipe.With only a 5-oz. wedge of asiago, I basically cut it in half.However, despite the extra ounce or so of both cheeses, 3/4 cup oil would have been way too much.Once it reached a smooth consistency, I quit pouring.(I had at least 2 T. left over, and there was a little puddle of oil in the processor that wasn’t absorbed, so I stopped none too soon.)Given all the hype, the first bite was a little disappointing.Good, but not great.However, after spreading it generously on slices of French bread and broiling for about 7 minutes, it knocked our socks off!Just tasted a leftoverpiece.Back to room temp…and back to just “okay” imo.Obviously a matter of personal taste.But when it was hot, we thought it was fab! “

  • “Wonderful as a dip but exceptional baked on baquette rounds, alone, topped with a tomato slice, fresh basil, or black olive tampenade (or a combination of all three).Has been a hit with everyone I have served it to.Easy to make, keeps well in the fridge for a week or so.”

  • “I made this for a surprise party.Served it on melba toast with a slice of tomato – very delicious.”

  • “This is SOOOOO good! I took it to a potluck, and it was a very big hit – the most popular dish there. I served it with crackers (Ritz Top’ems), but I am guessing it will be great with Italian bread too. Thanks!”

  • “Absolutely amazing is correct…what a fantastic combo of flavors.I served on toasted baguette slices and we couldn’t stop eating it….can’t wait to try broiling the baguette/salsa combo in the oven for a few minutes for the warmed version.This is a must-keep/do not lose recipe!”

  • “Absolutely amazing!I spread this on melba rounds and put a slice of cherry tomato on top to serve as wedding hors d’oevers.They looked great and the flavor was wonderful!It’s a great make-ahead…all you have to do at party time is assemble. “

  • “OMG this stuff is addicting! I just made this to serve as a topping for bruscetta for tonite’s dinner. It tasted so good I had to experiment a little.I spread some on a couple of slices of french bread and topped it with sliced fresh tomato then put it under the broiler for about 7 minutes, added a thick slice of turkey and it made a mouth-watering sandwich.This “salsa” is so simple to make.If you love Italian you must try this.”

  • “Mean Chef, this is outstanding!I made this last night for dinner.We had a slice of bread with it on first.All my DH could say was, Oh my this is good.Oh my this is good.We then had it on pasta and boiled shrimp.I will keep this handy for a quick and delicious meal.Everyone must try this!!”

  • “this is something i could eat every day just for lunch or dinner alone with some very good italian simple to make; so fast to put together and the taste was fabulous.i had never had it or heard of it before but i recognized the ingredients as things i love.i followed the recipe exactly except for the scallions.i did not have any on hand.this is something i will make each week.super true italian food.”

  • “This was absolutely delicious.Spread it on thickly sliced Italian baguette and toasted it in the oven under a low broil for a couple of minutes.Served it as a side to a spaghetti dinner, and ate more of the bread than the rest of the dinner!I love the slight heat the chili peppers give, and the richness of the parmesan and asiago combined.This made enough that I fed four people, and still have enough to make myself lunch tomorrow.Thanks for another winner :)”

  • “Highest rating for one of THE best ‘dips’ I’ve tried.Served this with fresh tomato wedges as an appy the other night and people polished it off using crackers and tortilla chips as well.Spread some on a tomato and onion sandwich for lunch today..fantastic. I used 1/2 tsp chili flakes which was enough heat, 1 cup olive oil, minced onion in place of scallions, & it yielded just short of 3 cups.Simply amazing this one, and a definite repeater.”

  • “Mean, another winner!I made the salsa a few days before I wanted to eat it so that there would be time for the flavors to marry. I did cut the olive oil back to a little over 1 cup because that is all I had in the house at the time.I ate it over toasted sliced Italian bread and fresh tomato slices. It tastes sooo impressive that nobody would ever guess how easy it is to toss together.This will be a staple in my house over the summer when tomatoes are so fresh and plentiful.I can’t wait to try it on pasta or as a garnish for a yummy soup like Italian Wedding.The possiblities are endless!I am glad I chose this for our illegal, unapproved pick your chef game. :o) Thanks for posting it, I am a believer!!”