Cheese

CHEESE GOOP

by:
January 15, 2011
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.

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