Serving: 8

Cook Time: 55 minutes

  • 2 ounces pancetta, cut into 1/4 inch dice
  • 1 large yellow onion, finely chopped
  • 1 tablespoon sherry vinegar
  • 2 (6 oz.) wedges of Artikaas Vintage Lot 18, shredded, divided
  • 1 cup sour cream
  • 1 (8 oz.) block cream cheese
  • Chopped parsley, for garnish
  • 1 baguette, cut into ½-inch slices
  • Mini pretzel twists, for serving
  • Assorted crudites such as, multi-color baby carrots, broccoli florets, celery sticks and mini sweet peppers, for serving


  1. Preheat oven to broil. Heat a 10-inch cast iron skillet over medium heat. Add pancetta and cook, stirring occasionally, until golden-brown and crisp, about 5-8 minutes. Using a slotted spoon, transfer pancetta to paper-towel-lined plate.
  2. In the same skillet, add onions to pancetta fat. Cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until onions are dark golden-brown, about 15-20 minutes (reduce the heat if onions begin to darken too quickly).
  3. Stir in sherry and cook until evaporated, about 30 seconds. Remove from heat.
  4. Add 10 ounces of Artikaas Vintage Lot 18, sour cream, cream cheese and half the crispy pancetta together and stir to combine. Top with remaining cheese. broil until cheese is melted and dip is bubbling, about 2-3 minutes. Top with remaining pancetta and parsley.
  5. Serve with bread, pretzels and assorted crudites.