2 garlic cloves
1/4 pound Parmesan cheese, broken into 1-inch chunks
1/4 pound Pecorino Romano or Pecorino Toscano cheese, broken into 1- inch chunks
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon red pepper flakes
3/4 cup olive oil
1. Mince the garlic in a food processor. Add the remaining ingredients and pulse for about 10 seconds to break the cheese into small granules. (Use a rubber spatula to scrape down the sides and recombine the mixture every couple of pulses.)
2. Transfer the dip to a sealed container and refrigerate for up to 2 weeks. Bring to room temperature before serving.
* Can be made in larger batches and frozen for later use. Good base for Garlic bread or artichoke dip