The Story Behind the Dish
For our Food and Wine Pairing Program, we wanted to find recipes that would bring out the best in our wines — not just complement them, but create a complete experience. For our Blanc de Blanc sparkling wine, we again turned to Chef Conny Andersson, whose instinct for balancing flavors and textures is something we have always admired.
We asked Chef Conny for something appropriate for spring — bright, light, and social. Something you could set out on a table between friends without any fuss. He came back with this Serrano or Prosciutto Ham Chips and Piquillo Pepper Pimento Cheese Dip, and it was an immediate favorite.
Yes, you could reach for a store-bought dip. It’s faster, and no one would blame you. But this dip takes about fifteen minutes of active time and delivers something a premade version simply can’t — the warmth of roasted piquillo peppers blended with aged cheddar and sherry vinegar, all wrapped in a creamy, house-made base that comes together beautifully. Once you make it, you will understand why the extra effort is worth every minute.
The crispy baked ham chips are the perfect vehicle — paper-thin, salty, and light enough not to overshadow the dip. And the whole thing pairs nicely with breakfast radishes, your favorite crudités, or a few slices of warm bread alongside your glass of our Standing Stone Blanc de Blanc.
