I was in New York City last week and I met a few friends for dinner at Vic’s, an Italian restaurant in the downtown area of Noho. The atmosphere was wonderful, as, like most other NYC restaurants and bars, Vic’s was heavily decorated for the holiday season. My friend had chosen the restaurant because he described one dish he had as “orgasmic”. He told me tales of a light and airy whipped pecorino dip served with toasted bread for dipping.
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.
The base of this dish is Greek yogurt which is whipped together with a bit of olive oil and freshly grated Pecorino Romano, providing a light and airy cheese dip.
In this recipe I serve it with a quick garlic bread with a bit of lemon juice added to brighten up the bread and complement the dip. If desired make the dip a day in advance and store it refrigerated in an airtight container, then drizzle with the olive oil and top with the crumbled pecorino just prior to serving. Watch a step by step here.
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