The first part of this recipe is the Parmesan Dip that is served with crusty bread at Bottega, a popular Napa Valley restaurant. In Diane Rossen Worthington’s cook book “Serioiusly Simple Parties” she adds marinated artichokes and lemon zest to it for a wonderful spread you serve with slices of baguette or pita chips. I’ve made this a couple of times now, and it’s great with drinks. The Parmesan dip alone can be refrigerated for up to two weeks. Happy to have some on hand in the freezer for the coming holiday season.
Parmesan Dip
2 garlic cloves
1/4 pound Parmesan cheese, broken into 1-inch chunks
1/4 pound Pecornio Romano or Pecorino Toscano cheese, broken into 1-inch chunks
1/2 tsp. freshly ground black pepper
1 Tbs. chopped fresh basil
2 Tbs. chopped fresh chives
1/2 tsp. red pepper flakes
3/4 cup olive oil
Mince the garlic in a food processor. Add the remaining ingredients and pulse for about 10 seconds to break the cheese into small granules. (Use a rubber spatula to scrape down the sides and recombine the mixture every couple of pulses.)
Transfer the dip to a sealed container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
Serves 8 to 12.
Parmesan-Artichoke Dip
1/4 cup Parmesan Dip (above) I used lots more!
One 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 tsp.grated lemon zest
Red pepper flakes
Combine all the ingredients in a medium mixing bowl and blend well.
Transfer the dip to a sealed container and refrigerate for up to 2 days. Remove from the refrigerator 30 minutes before serving.
Serves 8 to 12.
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