Entertaining

Get the party started with this parmesan and olive oil dip

Name: Parmesan and olive oil dip recipe
Yield: 6
Ingredients: 100g piece Parmigiano-Reggiano cheese; 1 long red chilli, seeds removed; 25g sun-dried tomatoes in oil, drained; 1 long green shallot, finely chopped; 1/2 cup (125ml) extra virgin olive oil; 1 garlic clove; 1/2 tsp sea salt; 1/2 tsp lemon zest (about 1/4 large lemon); 2 tsp dried oregano; Grilled bread & assorted crudites, to serve

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by Danielle Alvarez

Dec 08, 2020

What could be better than a parmesan dip on the big day.

100g piece Parmigiano-Reggiano cheese
1 long red chilli, seeds removed
25g sun-dried tomatoes in oil, drained
1 long green shallot, finely chopped
1/2 cup (125ml) extra virgin olive oil
1 garlic clove
1/2 tsp sea salt
1/2 tsp lemon zest (about 1/4 large lemon)
2 tsp dried oregano
Grilled bread & assorted crudites, to serve

Method

1.

Remove any rind from the parmesan and break it into pieces. Pulse in a food processor until you get small crumbly pieces. Transfer the cheese into a mixing bowl.
2.

Place chilli, sun-dried tomato and long green shallot into a food processor and pulse until finely chopped. Add the mixture to the parmesan. Using a microplane, grate the garlic into the bowl then add remaining ingredients with some freshly ground black pepper. This can be made a few days in advance. Serve with grilled bread and crudites.