Whipped Pecorino Dip

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

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

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

1 cup vegetable oil

1 medium shallot, (thinly sliced)

Directions

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.

Nutrition

• Calories: 646 kcal
• Total Fat: 67 g
• Saturated Fat: 18 g
• Unsaturated Fat: 46 g
• Trans Fat: 1 g
• Cholesterol: 51 mg
• Sodium: 235 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.2 g
• Total Sugars: 2 g
• Protein: 10 g