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Author Notes: The name is from my childhood days when anything that wasn't immediately identifiable was called "goop" (and long before Gwynith was born). My local grocery carried a product that had the same ingredients, but then suddenly it went away. So...I was left to make my own version. This is really a cheesy dip!...three cheeses! It is great on crostini and is perfect with crudities.It is fabulous on a hamburger . I have even thrown it on pasta and used it as a "secret sauce" for sandwiches. The hot red pepper flakes give it a bite, so add or subtract the amount you use accordingly. (depending on the heat quotient tolerance of the tasters). Perfect to pass around with some fresh veggies at a cocktail party. —dymnyno
Serves makes 3 cups
- 1 cup asiago cheese, grated
- 1 cup fontina cheese, grated
- 1 cup parmesan, grated
- 1 cup mayonnaise
- 3/4 cup olive oil
- 1 tablespoon dried basil
- 1 tablespoon red pepper flakes
- 1/4 cup green onions, chopped
- Dump all the ingredients into a blender or food processor.
- Pulse the blender to incorporate all the ingredients.
- If the Goop is too thick, add a little more olive oil to thin.
- Serve with crudities or on crostini. You can also spread it on French bread slices and broil for a few minutes, until bubbly.
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dip
The Key to Okonomiyaki
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