Carbonara Dip
Time for another comfort dip & wine pairing, and this time with have Carbonara Dip paired with an oaked Chardonnay! This dip is SUPER creamy, cheesy, and salty, and basically begs for a wine pairing to cleanse the palate between bites. You could go a few ways with this pairing, but an oaked Chardonnayworks on so many levels. It’s rich and creamy enough to stand up to the richness of the dip with enough acidity to keep it refreshing, and it has some smokiness and spice to it from the oak that plays so well with flavours from the Pancetta. I recommend a Chardonnay from the Russian River Valley in California. They tend to have a beautiful balance of rich/creamy and crisp/refreshing, which is exactly what this dip needs! Check out my recommendation here!
Carbonara Dip
Ingredients
Instructions
- Preheat oven to 425 F
- Heat a small or medium skillet over medium-high heat and cook chopped Pancetta or bacon until crispy. Remove most of the fat (leaving some in there for taste and texture). Set aside around 1/2 cup of chopped pancetta/bacon and for topping.
- Turn heat to medium-low and add grated shallot and garlic. Sauté for 2-3 minutes.
- Add cream cheese, sour cream, lemon juice, and pepper. Stir well to combine.
- Add shredded Mozzarella, Pecorino, and Grana Padano and stir until cheese is mostly melted and well incorporated.
- Transfer dip to an oven safe dish (I recommend one that retains a lot of heat, like this 8 inch cast iron skillet) and bake for 425 F for 10-15 minutes, or until bubbling and heated through.
- Remove from the oven and top with more shredded Grana Padano, remaining Pancetta/bacon, and fresh basil.
- Serve with your favourite salted original chips and a glass of Oaked Chardonnay!
