Have you been looking at the pile of summer party e-vites in your inbox and freaking out, a little bit, trying to figure out A: how you’re going to attend all of these things and B: what you’re going to bring? Why not bring something a little different (and super easy to make): Cheese Salsa.
Yes you read that correctly, I said cheese salsa. This isn’t your usual tomato, onion and hot pepper mixture that you slog your tortilla chips through. I like to think of this as a more refined version of salsa, think Tiffany’s as opposed to corner beer stop. This special little nosh tastes fantastic spooned onto crackers or bread and is a lot easier than putting out an entire cheese tray, but still gives you the flavors you’re looking for.
If you do a search for Parmesan cheese dip you’ll find a seemingly endless list of recipes. But so many of them include a bunch of other ingredients too. I think that Parmesan is a big enough star that it doesn’t need things like spinach, mayonnaise, or cream cheese to compete with it. In fact, why have something compete with it when you can have something enhance it: like asiago cheese. Ok, so you could almost call this an asiago cheese dip (if you’re so inclined).
I’ve been making this easy cheese salsa recipe for several years. It’s truly an unexpected treat for your guests and it’s perfect if your party involves little one’s and you don’t like the idea having sharp cheese knives around. This allows you to have your cheese and eat it too. Another bonus of this cheese salsa is that it has a life beyond the salsa bowl. Because this makes so much, you’ll have plenty left over to spoon over pasta or baked potatoes to make yourself a meal or two so you can really get some mileage out of this Parmesan cheese dip.
You take one look at the calendar and realize that it’s either getting close to, or already is, bathing suit season and you start to panic and get depressed over the thought of cutting back what you eat and the number of hours you’ll be spending at the gym to burn off those few extra pounds you somehow put on over the winter. But who’s “fault” is this? No, I’m not talking about the extra l b’s (we all now how that happened) I’m talking about the rabid mindset that says “you must lose the weight and look like Giselle or you can’t put on that bathing suit because you’ll look like a beached whale.”
While you might be able to kid yourself that this skinnier than thou mindset has been engrained in our brains from men…it hasn’t, it’s women and their “I’m better than you” attitude that perpetuates the anorexic/bulimic, I’m not attractive unless I’m emaciated mindset. Elaine, from Seinfeld said it best when asked by Jerry and George how women torment each other because they don’t give each other wedgies like guys do. “We just tease her about a body part until she develops an eating disorder.”
Curves are a beautiful thing, and guys actually like curves. Most guys like the idea of banging a woman that actually looks like a woman (you know…breasts, butt, some hips) as opposed to a piece of 2×12 lumber with hair. Christina Hendricks doesn’t seem to be lacking admirers, and that woman has got curves for days.
Weight, of course, is of importance when it comes to look as well as health. I’m not advocating being an unhealthy weight (in either direction). If you’re winded from simply walking around or climbing a set of stairs…that’s not healthy. Men want to look at and be with healthy looking women, which even includes a noticeable butt (a la Kim Kardashian or some derivation thereof). Women are most attractive when they take care of themselves and maintain a balance of muscle and fat, not when they wear clothes that are two sizes too small – yes, even guys can tell when your clothes don’t fit. Stop dieting to that you can see your rib cage through your back, adopt healthy eating habits, maintain an active lifestyle and be happy with yourself. It’s these kinds of things that make you irresistible to men.
Recipe: Cheese Salsa with Parmesan and Asiago
Summary: A new twist on salsa
- 3/4 – 1 Pound Parmesan Cheese (roughly chopped)
- 1/2 Pound Asiago d’allevo Cheese-hard Asiago (roughly chopped)
- 1 Teaspoon Italian Seasoning
- 1/4 – 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Handfuls of Walnuts (roughly chopped)
- 2 Cloves of Garlic (minced)
- Olive Oil
- Add all of the chopped cheese to the bowl of a food processor and pulse until cheese is reduced to the size of small gravel.
- Pour all of the chopped cheese into a medium size serving bowl.
- Add Italian seasoning, black pepper, chopped walnuts and minced garlic to the bowl with the cheese and stir to thoroughly combine.
- Pour enough olive oil into the bowl just until the cheese is barely covered with it. Stir again.
- Add more olive oil if you would like a thinner salsa or stop adding oil if you would like it to be a thicker consistency.
Feel free to play around with the seasonings in this. It’s especially good with red pepper flakes in it (plus it gives it a bit of color). You could also chop up some fresh herbs to add to it if you like.
Preparation time: 15 Minutes
Cooking time: 15 Minutes
Diet type: Vegetarian
Number of servings (yield): 1
Culinary tradition: USA (General)