Cheese

CHEESE GOOP

by:
January 15, 2011
4 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  1. Dump all the ingredients into a blender or food processor.
  2. Pulse the blender to incorporate all the ingredients.
  3. If the Goop is too thick, add a little more olive oil to thin.
  4. Serve with crudities or on crostini. You can also spread it on French bread slices and broil for a few minutes, until bubbly.

See what other Food52ers are saying.

  • Lizthechef
    Lizthechef
  • Midge
    Midge
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • dymnyno
    dymnyno
  • drbabs
    drbabs