LCBO Food & Drink Spring 2019

A SPLASH OF LAGER BY SIGNE LANGFORD  •  PHOTOGRAPHY BY JAMES TSE THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH BEER.

Who doesn’t love dunking something crispy into a rich, warm, decadent dip? That combination of soft and smooth, together with crunchy and a little bit salty, is just per- fect, especially with an ice-cold beer. Dips are casual, communal and easy to make; they’re party staples for a reason! This one leans toward the exotic with the warming flavours of cumin, curry, pepper and chili adding a hint of heat, beautifully offset by the creaminess of ricotta and the yeasty notes of the beer. We chose to spike our dip with Sleeman’s Honey Brown Lager ( LCBO 681411, 6 pk, $14.50), which adds just the right amount of malty sweet- ness. It has a hint of hoppy bitterness and keeps the dip moist and delicious—but almost any malty amber brew will do. Scoop up the dip with naan or pita, sturdy potato or corn chips, crackers, raw veggies or fried won ton wrappers. Or, if you can find them in your area, cocktail-size papadums (East Indian lentil chips) are a really special treat.

HONEY BROWN LAGER-SPIKED WARM CURRIED SPINACH & RICOTTA DIP WITH CRUNCHY PANKO TOPPING recipe on page 98

FOOD & DRI NK SPRING 2019 19