Lemon, Pepper and Pecorino Dip

Another day, another dip.

This one is very different than yesterday’s.  I’m not sure which of the two I prefer, however Jeff has a solid answer.  He felt that the Pecorino in this dip was a little overpowering.  And to some, I’m sure it will be.  Pecorino is a sheep’s milk cheese that develops a tangy and pungent taste as it ages.  But, before you turn up your nose, know that the majority of the time the cheese that’s grated over your fancy pasta dishes in most Italian restaurants is Pecorino.  Chances are you’ve had it before and you LOVED IT.  However, I can understand how when combined with nothing more than sour cream and lemon, perhaps the flavor of this lovely cheese could become too much for some.  So, my suggestion to those of you who may fear that you, too, may feel overpowered by the Pecorino’s unabashed and in-your-face flavor, consider substituting with the lighter and more delicate Parmesan.  It’s calmer in flavor and certainly more familiar.

I, however, loved it. I ain’t afraid of no cheese.


This Real Simple recipe will make 1 1/4 cups of dip and only takes 5 minutes to prepare (minus the time required to go the grocery store to by the cheese, because my guess is that most people don’t just have a wedge of Pecorino hanging out in their kitchen).


  • 1 c sour cream
  • 1/2 c grated Pecorino 
  • zest of one lemon, finely grated
  • salt
  • cracked black pepper


  1. In a medium bowl, mix together the sour cream, pecorino, lemon zest, ¼ teaspoon salt, and ½ to 1 teaspoon cracked pepper. Serve with the potato chips, veggie, bread sticks, or whatever you like.

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