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!
Asiago Parmesan Cheese Dip
Ingredients
- 8oz. Parmesan or Parmesan/Romano cheese, shredded
- 6oz. Asiago cheese, shredded
- Dried parsley
- Crushed red pepper flakes
- Crushed garlic
- Dried oregano
- Onion powder
- Basil
- Dried thyme, finely chopped
- Tarragon
- Dill
- Olive oil
- Kosher salt (optional)
Preparation
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.
Step 1. All you need to do is shred all the cheese, dump it into a food processor, add the spices and pulse the mixture several times until everything is well mixed.
Step 2. 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.
Step 3. Serve! 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.
I hope you give this copycat Asiago Parmesan Cheese Dip a try. If you do, let me know what you think in the comments below. Enjoy!
Asiago Parmesan Cheese Spred
Ingredients
- 8oz. Parmesan or Parmesan/Romano cheese, shredded
- 6oz. Asiago cheese, shredded
- 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)
Instructions
- Grate the Asiago and Parmesan cheese. Add both cheeses to a food processor.
- Add 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.
- Cover the bowl and chill for at least 24 hours to let the flavors meld.
- Serve chilled or at room temperature on unsalted/lightly salted crackers. Can also be served with toast and fresh tomatoes or used to flavor roasted vegetables. Keep the unused spread in the refrigerator for up to three weeks.
Notes
If you prefer the taste of Asigo, you can switch the measurements of the cheeses.
Recommended Products
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Good Cook Melamine (12 Piece) Bowl Set: Mixing Bowls With Lids, Nesting Serving Bowls For Kitchen Storage -
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Cutting Boards for Kitchen, Plastic Chopping Board Set of 4 with Non-Slip Feet and Deep Drip Juice Groove -
Cuisinart FP-8SV Elemental 8 Cup Food Processor, Silver
I made this yesterday, finding your recipe after the cost of the one I buy at TOOC went up to $10.99 for 10oz. It is identical to theirs. I’m as happy as a clam. Thank you so much for figuring it out!!!
I’m so glad you liked it. My kids feel in love with TOOC spread, so I needed to find a way to make it at home 🙂 They can eat up this batch in 3 days.
What a great looking spread/dip! I can see why it received the most clicks last week at Simple Supper Tuesday. We hope you can join us again this week, staring Monday Night at 8pm EST.
Thanks so much for hosting such a fun party. Greatly appreciate the feature.
That looks delicious!
It’s yummy! Hope you try it.
Oh my! This looks so fabulous! Pinned and tweeted. Please join us tonight at 7 pm, and party with us. I can’t wait to see your new masterpieces or amazing classics! Lou Lou Girls
Thanks. Love your party and will be over.
I’m the same way – give me crackers and/or veggies and a dip and I’m in heaven. I can hardly wait to try your Asiago Parmesan Cheese Spread! It looks so tasty.
I swear it’s an addiction over here…lol. My kids can eat this entire spread in about two days.
I love the idea behind this. I never would have thought of it. I would eat it the way you mentioned on top of garden fresh tomatoes! Yum!
It’s really tasty with fresh tomatoes. My kids have also started eating it brushed on soft french bread too.
YUM! My boyfriend also has the “affliction” of loving crackers and dips…but he usually goes out and buys expensive ones. This one sounds so good that I need to make it! I have a feeling this isn’t going to make it 2 weeks at all haha 🙂 Did you get the recipe from the company or did you just create it on your own? I’m helpless at recreating recipes by taste only!
–Brittany
Your boyfriend would fit right in at our house…lol. It’s my recipe based off of the one I’ve bought at the olive oil company. My kids have been my taste tasters over the years.