Poutine Dip

Poutine is a classic Canadian comfort food where we smother fries in salty gravy and cheese curds (AKA ‘squeaky cheese’), and continuing on with my Comfort Dips and Wine series, I turned it into dip! You have not experienced life until you’ve tried hot salty gravy embedded with deliciously melty cheese curds, scooped up with your favourite salty potato chips - SO GOOD.

The Pairing

I paired this reimagined Canadian classic with a Cote de Brouilly Cru Beaujolais. This dip NEEDS a wine that will cleanse the palate between salty mouth coating bites, but that will also stand up to the richness of the beef gravy, and this light and crisp French red wine style does just that - especially with a bit of a chill on it! I highly recommend throwing it in the fridge for 20 minutes before opening it up!

My Recommendations

• Calgary Link: Domaine D'Argenson La Cote Etoilee Cuvee Premiere | Highlander Wine & Spirits

• US Link: Mommessin Cote de Brouilly 2019

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Poutine Dip

Author: Stephanie Cameron

Ingredients

For the gravy

• 2 tbsp butter
• 2 tbsp flour
• 1 cup concentrated beef broth
• 1/4- 1/2 cup milk
• 1/2 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

For the dip

• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1 cup Gruyere cheese, finely shredded
• 2 cup cheese curds (1 cup chopped for dip base and 1 cup not chopped for topping)
• 2-4 tbsp milk, to thin out to desired consistency
• 1 tsp chives, dried (or 1-2 tbsp fresh, finely chopped)
• 1 tsp parsley, dried (or 1-2 tbsp fresh, finely chopped)

Instructions

1. Make the gravy: Melt butter in a small to medium skillet over medium-high heat. Add flour and stir to form a paste. Slowly add beef broth, stirring as you go until fully incorporated, followed by milk. You may need to adjust milk to reach desired consistency. Add black pepper, onion powder and garlic powder, stir to combine and remove from heat.
2. In a medium mixing bowl, combine sour cream, cream cheese, 1/2 cup of the gravy, shredded Gruyere, and 1 cup of chopped cheese curds.
3. Transfer to a greased, oven safe baking dish and smooth out. Ideally you want this part of the dip to be 2-3 inches deep (not too thick).
4. Top with remaining gravy and smooth along the surface of the dip, followed by remaining unchopped cheese curds.
5. Bake for 10 minutes at 425 F or until dip is heated through and cheese is bubbly and melty.
6. Garnish with dried or fresh herbs and serve with your favourite plain potato chips and a glass of slightly chilled Beaujolais! (TIP: Choose a chip that can hold some weight! I used Pringles and they were delicious but broke way too easily!).

Recommended Products

Calgary Link: Domain D'Argenson Cote de Brouilly

Mommessin Cote de Brouilly

STAUB Ceramics Dip Dish (Brie Baker)

Did you make this recipe?

Tag @stephthesommelier on instagram and hashtag it #wineanddip