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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.
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.
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.
Preheat the oven to broil. Slice the bread into 2” pieces on a diagonal and place on a baking sheet.
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.
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.
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:
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