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 one: creamy Greek yogurt, whipped until smooth and airy with olive oil and plenty of sharp, salty Pecorino Romano. The result is a luscious, tangy dip with just the right hit of umami, perfect for swiping with lemony garlic bread, warm pita, or crisp crudités.
It’s inspired by a dish I loved at Vic’s, an Italian spot tucked into Noho. It’s no longer on the menu, but luckily I figured out how to recreate it at home. Even better? It’s a make-ahead dream. 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 just like my rosemary white bean dip or whipped feta dip if you’re looking to round things out.
Why You’ll Love This Recipe
- Easy to prep. Whip it up a day in advance and keep it chilled in an airtight container. Just before serving, finish with a generous drizzle of olive oil and a scatter of crumbled pecorino for that final pop of flavor and texture.
- Light. The base of Greek yogurt keeps things surprisingly light!
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.
- Crispy shallots – Crispy fried shallots add a contrast of texture but can easily be omitted.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- The Pecorino Romano can be swapped for another hard cheese like grated Parmesan Reggiano.
- The crispy fried shallots can easily be omitted to keep the dip simpler.
Other Topping Ideas
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
- Sautéed mushrooms
- Drizzle of honey
- Spoonful of jam (fig or mixed berry)
How to Make Whipped Pecorino Dip (Step-by-Step)
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.
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.
Preheat the oven to broil. Slice the bread into 2” pieces on a diagonal and place on a baking sheet. Drizzle the garlic butter over the bread and broil until golden and crisp, about 2 minutes.
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.
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.
Other Recipes to Try
If you enjoy this whipped pecorino dip recipe, I recommend checking out some of these:
FAQ – Frequently Asked Questions
Yes, make it up to a day in advance. Store it chilled in an airtight container. Let it sit at room temperature briefly before serving and add a final drizzle of olive oil and extra cheese
Delicious paired with lemony garlic bread (as in the recipe), warm pita, crusty crostini, or veggies.
Because it uses Greek yogurt instead of mayo or cream, it’s lower in fat but still creamy and rich—it’s practically a “healthier” cheese dip
Yes! You can swap Pecorino for Parmesan or other hard cheeses, though Pecorino Romano gives the signature salty, tangy bite.
Store in the fridge for up to 3-4 days, keeping it fresh in an airtight container.
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
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:
- 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.
- Preheat oven to broil. Cut each half of the bread into 2” pieces on the bias and arrange on a baking sheet. 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.
Notes:
Nutrition:
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