This time around, I'm including a recipe that my Mom whips up for events at our Robert Craig Tasting Room in Downtown Napa. It's best made a day ahead. People always go crazy for this dip or spread and usually ask how to make it. It's very easy (although you do need a food processor) and goes great with Chardonnay, Cabernet or just about any wine. We serve it with slices of crusty sour or sweet French bread (baguette-size is best). Mom usually doubles the recipe and freezes half -- it just seems to get better!
Enjoy! Bryan Craig
1-1/2 cups extra-virgin, cold-press olive oil. A lower-priced brand is fine. (Trader Joe's President's Reserve label is a favorite.)
1/2 lb. Parmesan cheese and 1/2 lb. Asiago cheese (or other hard cheeses), cut into 1-inch cubes
3 cloves garlic, peeled and chopped
2 tsp. fresh oregano or 1 tsp. dried oregano
1 tsp. crushed red pepper flakes
Freshly cracked black pepper
Two green onion tops, chopped
Process olive oil, cheese, garlic, oregano and red pepper in a food processor until cheese is a coarse texture (don't over-process, should still have small chunks). Add ground black pepper to taste. Best made the day before and refrigerated overnight to allow flavors to mingle. Place in serving bowl and sprinkle with green onions. Serve with sliced French or Sourdough baguettes or crackers. Leftovers can be frozen.