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Whipped Pecorino Dip with Lemony Garlic Bread
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This whipped pecorino dip is the kind of appetizer that feels effortlessly elegant but comes together in minutes. The base is a surprising ingredient, creamy Greek yogurt! It’s whipped until smooth and airy with olive oil and plenty of sharp, salty Pecorino Romano. The result is a luscious, tangy base with just the right bite of umami from the cheese – perfect for swiping with lemony garlic bread, warm pita or crunchy crudités. It’s inspired by a dish at Vic’s, an Italian spot tucked into the downtown neighborhood of Noho. Unfortunately it’s no longer on the menu but luckily I figured out how to make it myself at home.
It’s the kind of dish that gets better as it sits, making it an ideal make-ahead option for entertaining. You can whip the dip up to a day in advance and keep it chilled in an airtight container. Just before serving, finish it with a generous drizzle of olive oil and a scatter of crumbled pecorino on top for that extra pop of flavor and texture.
Whether you’re hosting a casual dinner or building a snack board for a night in, this dip strikes the perfect balance between simple and impressive.
Whipped Pecorino Dip with Lemony Garlic Bread
Table of contents
Ingredients in Whipped Pecorino Dip
Greek Yogurt
The tangy flavor of the greek yogurt complements the Pecorino cheese in this easy appetizer. I use plain full-fat Greek yogurt in this recipe, labeled as 5% fat. Any less can be a bit watery.
Pecorino Romano
Pecorino Romano is unlike the soft cheeses typically used for dips, ricotta for example. Instead, it is a hard, salty Italian cheese made from sheep’s milk. I was immediately intrigued, and the dip lived up to expectation. It was served with bread and we promptly ordered a second round of to scrape up the remaining dip that clung to the bowl.
Olive Oil
Just a touch of olive oil adds a bit of richness to this recipe.
How to Make Whipped Pecorino Dip
Step 1: Make the whipped pecorino.
In a food processor, combine the Greek yogurt and Pecorino Romano. Pulse until mostly smooth, then add 2 tablespoons of olive oil and blend until completely creamy. Season with salt to taste and set aside.
Step 2: Add bread to a baking sheet.
Preheat the oven to broil. Slice the bread into 2” pieces on a diagonal and place on a baking sheet.
Step 3: Make garlic butter.
In a small saucepan, warm the olive oil over medium-low heat. Add the butter and garlic, cooking just until fragrant, about 1–2 minutes.
Step 4: Broil bread.
Drizzle the garlic butter over the bread and broil until golden and crisp, about 2 minutes.
Step 5: Make the crispy shallots.
In a small pan, heat the oil over medium-low. Add the shallots and fry until golden brown, about 6 minutes. Transfer to a paper towel–lined plate to drain.
Step 6: Assemble and serve.
Spoon the whipped pecorino into a shallow bowl. Drizzle with the remaining olive oil, sprinkle with crumbled cheese, and top with crispy shallots. Serve with the garlic bread for dipping.
Tips and Tricks for This Recipe
Swaps and substitutions
- The Pecorino Romano can be swapped for another hard cheese like grated Parmesan Reggiano
Other Toppings:
You can serve this dip simply spread into a dish or garnished with a sprinkle of salt, lemon zest, crispy fried shallots and a drizzle of olive oil. If you want to switch it up, try garnishing with these toppings:
- Chili crisp
- Brown butter with sage
Other Recipes to Try
If you enjoy this whipped pecorino dip recipe, I recommend checking out some of these:
Whipped Pecorino Dip
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Ingredients:
For the whipped pecorino:
- 1 cup 5% Greek yogurt
- 1 cup freshly grated Pecorino Romano cheese
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- 2 tablespoons crumbled Pecorino Romano cheese
For the lemony garlic bread:
- 1 loaf crusty Italian bread, halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter
- 8 cloves garlic, chopped
- 1 tablespoon freshly squeezed lemon juice
For the crispy shallots:
- 1 cup vegetable oil
- 1 medium shallot, thinly sliced
Instructions:
For the whipped pecorino:
- In the bowl of a food processor fitted with the blade attachment, add the Greek yogurt and Pecorino Romano. Pulse until combined then add 2 tablespoons of the olive oil and continue to pulse until completely smooth and combined. Season to taste with salt and stir to combine.
For the lemony garlic bread:
- Preheat oven to broil. Cut each half of the bread into 2” pieces on the bias and arrange on a baking sheet. Heat a small saucepan over medium-low heat, add the olive oil and heat through.
- Add the butter and allow to melt then add the garlic and cook until fragrant but not browned, about 1 to 2 minutes.
- Remove from heat and drizzle the garlic butter over the bread. Broil until the bread is golden brown and crisp, about 2 minutes.
For the crispy shallots:
- Heat a small sauté pan over medium-low heat, add the oil and heat through. Add the shallots and fry until golden brown, about 6 minutes. Remove to a paper towel-lined plate to drain.
For serving:
- Spoon the whipped pecorino dip into a shallow bowl and drizzle with the remaining olive oil and top with the crumbled cheese. Top with the crispy shallots and serve the whipped Pecorino dip with the garlic bread for dipping.
Nutrition:
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