I have a weakness. I love eating crackers with spreads, all sorts of spreads. It’s a weakness I’ve had since I was a young girl and one that I’ve passed on to my kids. One of our favorite spreads is my Asiago Parmesan Cheese Spread Recipe, which was inspired by the Temecula Olive Oil Company’s “Ahhh Sooo Good Oh! Asiago Parmesan Cheese Dip”.
Since the olive oil company is a family-owned local business, I would often pop into the local shop when I had my monthly cravings for a salty snack. Then it happened…Sold Out! Nooooo! I was REALLY looking forward to eating this dip that I could almost taste it. What was I to do?! Make my own version, of course!
I’ve made this spread quite a few times over the years and I think this final recipe is one that I’m pleased with. I know my kids like it because they can eat the whole batch in about two to three days. If your spread lasts longer than that, it should keep in the refrigerator for at least two weeks or more.Making this spread is really easy. All you need to do is shred all the cheese, dump it into a blender, add the spices and pulse the mixture several times until everything is well mixed.
Put the mix into a bowl, add olive oil and stir until the olive oil is well incorporated. Next, place the mix into a container and chill for at least 24 hours to let all the flavors meld together. The longer this spread sits, the better it tastes.
You can spread this onto crackers, use on roasted veggies, or toss with pasta and fresh tomatoes. It’s so yummy! My youngest daughter has even created her own topping by adding this cheese spread to fresh chopped garden tomatoes and eating it with toast – her new Bruschetta with Tomato and Asiago Parmesan Cheese snack.
Do you have a favorite cracker spread?
Asiago Parmesan Cheese Spread
|Prep time||20 minutes|
|Meal type||Appetizer, Condiment, Snack|
- 8oz Parmesan or Parmesan/Romano cheese mix
- 6oz Asiago cheese
- 1 teaspoon dried parsley
- 1 - 1 1/4 teaspoon crushed red pepper flakes (start with 1 teaspoon and add more if needed)
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon basil
- 1/2 teaspoon dried thyme (finely chopped)
- 1/2 teaspoon tarragon
- 1/2 teaspoon dill
- 1 - 1 1/4 cup olive oil (start with 1 cup and add more if needed)
- 1/8 teaspoon kosher salt (optional)
If you prefer the taste of Asigo, you can switch the measurements of the cheeses.
|Grate the Asiago and Parmesan cheese. Add the cheeses to a food processor.|
|Add the all the spices into the food processor with the cheese. Pulse until everything is well mixed and the cheese is a fine texture.|
|Place the cheese mixture into a bowl. Add a cup of olive oil and mix. Add more if needed. Chill at least 24 hours to let the flavors meld.|
|Serve chilled or room temperature on unsalted/lightly salted crackers. Can also be served with toast and fresh tomatoes or use to flavor roasted vegetables. Keep the unused spread in the refrigerator for up to three weeks.|