Olive Oil Dip Spread
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Olive Oil Dip Spread

1 cup parmigiano-reggiano cheese, freshly grated, loosely packed
1/4 cup to 1/3 cup extra virgin olive oil
1/4 teaspoon rosemary, fresh, snipped into tiny pieces
15 grindings of black pepper, or to taste
Makes 1/2 to 3/4 cup dip.

If you send this recipe on or publish it, please include the following credit and link...
Recipe compliments of Mattie and Bill, Web Site Marketing Strategies, http://www.BusinessWebSiteMarketingMadeEasy.com

1. In a small bowl gently stir together cheese, herb, pepper.

2. Add olive oil in a stream and continue stirring. A spreadable paste will form, thinner or thicker depending on the amount of olive oil added. For spreading on toasted dense country bread, maintain spreadable consistency. For a thinner consistency for dipping vegetables or drizzling over soup or finishing a pasta dish, use more olive oil.

3. Transfer to a glass jar with a lid. Store in the refrigerator for up to a week. The oil will congeal, but if you take it out of the refrigerator and let it sit at room temperature for 20-30 minutes, it returns to its original consistency.

May you have 100 years of life, love, health and happiness!


Mattie and Bill
Web Site Marketing Strategies
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