Phantom Fougasse Dippers with Haunted Queso – Eerie October Pairing #2

A Halloween Pairing That’s Equal Parts Spooky and Delicious

If you’re looking to elevate your Halloween spread with something warm, cheesy, and just a little ghostly, this pairing is it. Inspired by the no-knead ghost fougasse recipe from Simply So Good, we baked up a batch of Phantom Fougasse Dippers – a playful twist on fougasse, a French flatbread traditionally shaped like a leaf or ear of wheat. In this version, they rise as little ghosts, perfect for dipping.

And the queso? It’s got depth, warmth, and a hauntingly good flavor thanks to shallots, garlic, and a splash of Chardonnay. If queso and fondue had a baby, this would be it. It’s cozy, complex, and made for sharing – especially with a glass of 2022 Boneyard or 2022 Grand Klasse Chardonnay in hand.

NOTE: Below is recipe two in a three-part series. There are two more spooky recipes to try – each delicious on its own, but together? A haunted feast. Just add Boneyard Syrah and a few brave guests.

Phantom Fougasse Dippers with Haunted Queso

Serves: 4–6

Suggested Wine Pairing:  2022 Boneyard or 2022 Grand Klasse Chardonnay

Recipe by: Tanya Miller

For extra Halloween flair, serve the queso in a hollowed-out pumpkin. Bake the pumpkin until warmed through but still firm, fill with cheese dip, and broil until bubbly. It’s spooky-season perfection!

Dippers

Follow the recipe by Simply So Good

Haunted Queso

INGREDIENTS:

  • 1 c shredded Mexican melting cheese (we used Supremo Shredded Mexican Three Cheese blend)
  • 1 c shredded Pepper Jack or sharp cheddar (avoid pre-shredded for better melt)
  • 3 oz Velveeta, cubed
  • ~½ c Chardonnay
  • ~½ c milk
  • 2 cloves garlic, grated
  • 2 Tbsp butter
  • 1 shallot, finely minced
  • 1 Tbsp cornstarch
  • Optional garnish: sliced green onions and pickled Fresno peppers

INSTRUCTIONS:

  1. In a heavy-bottom saucepan or small Dutch oven, melt butter over low heat. Add shallots and cook until lightly browned, about 5 minutes. Stir in garlic and cook for 1 minute.
  2. Raise heat to medium and pour in ⅓ cup of wine. Simmer to reduce alcohol slightly.
  3. Lower heat and add Velveeta. Once melted, slowly stir in milk.
  4. Taste and add more wine if desired. Toss the cornstarch with the shredded cheeses. Stir in half the shredded cheese, then the rest once melted. Turn off heat and stir until smooth.
  5. Serve immediately with warm Phantom Dippers (or your favorite bread) and a glass of Boneyard Syrah!

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