If you Google good restaurants here in Venice, you will inevitably come across Gjelina. It’s an institution here and beloved by many. I personally don’t find it all too gluten-free friendly but alas, I will not let that stop me from enjoying what I can! Gjelina just so happens to have a sister daytime spot – Gjusta – that serves up fresh sandwiches and brunch goodies to a long line of customers every day. They admittedly also have a very cute outdoor seating area (last time I was there, I saw Mahershala Ali there!). The brunch spot is deli-style where you take a number and then order at the counter before sitting down, and as you peruse the many menu options, there are rows of fresh breads, pastries, and deli items lining the walls. Of course, that inevitably turns into customers spending more money on grocery items they didn’t know they needed. 

One of those items I picked up and bought on a whim is their “Green Pesto Dip.” It’s absurdly expensive – like $16 for a ¼ lb. tub. But as expected, it was oh so delicious. So of course I immediately took a picture of the label and set out to make my own. Mostly so I could eat larger quantities of it without breaking the bank. 

This is my rendition of it, more aptly named Manchego Dip since it is 50% Manchego cheese. It’s addictingly good and super simple to make. I like to whip this one out for potlucks because it looks, sounds, and tastes more decadent than it is to make. I just recently brought it to a Superbowl watch party but have also made it for a girls’ luncheon and family gathering. I like to pair it with Simple Mills crackers but as the original name implies – can be used as a type of thick Pesto spread on steak, chicken, potatoes, or even as a side with roasted vegetables or layered into a panini or sando!

Next time you are looking for a fun appetizer to bring to an event or want to spruce up your usual chicken and potato dinner, whip this one out. Simple ingredients, only a wee bit of chopping, and voila, you have an expensive restaurant-inspired dip to spruce up your spread!

INGREDIENTS

2 blocks manchego cheese (approx. 16 oz)

1 bunch parsley

1 bunch cilantro

1 jalapeno

¼ cup white wine vinegar

½ cup olive oil

Salt and pepper to taste

Serving Size: 8

INSTRUCTIONS

• Finely chop the parsley, cilantro (de-seeded), and jalapeno. 
• Cube manchego into tiny squares. 
• Gently toss all ingredients with olive oil and vinegar. 
• Refrigerate for at least one hour. 
• Enjoy!