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
Directions
- 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.
/e83ede17-9e0a-4924-ae5f-b1c83daa1124--L1000681.jpg "CHEESE GOOP 2")
