This is a Michael Chiarello recipe with a couple of minor changes, and it’s a total Trader Joe’s recipe, AND it’s one of the best appetizers I know how to make. You THINK you’ll just have a taste, and then the bowl disappears! I used to call it a dip, but you definitely don’t stop at a dip. It’s more like a slather, but salsa sounds more . . . chef-like!
1/2 lb Parmesan, cut roughly in 1″ chunks
1/2 lb Manchego (I use the TJ’s container of Manchego that comes in giant flakes)
2 cloves of rough chopped garlic (or to taste)
2 teaspoons rough chopped fresh oregano (and I always throw some flat leaf parsley in there because it’s pretty)
1 teaspoon red pepper flakes
1 1/2 cups good olive oil — the quality olive oil truly does make a difference.
2 tablespoons chopped green onion
freshly ground black pepper
Toss the Parmesan, Manchego, garlic, oregano , parsley and red pepper flakes into a food processor and pulse until it’s about the size of pea gravel. Stir in the olive oil, green onion and black pepper and pulse again a couple of times. Scoop into a bowl, cover and allow to stand at room temp for 3 or 4 hours. Serve with some great bread.