LCBO Food & Drink Summer 2024

MAKE IT EASY

No-Cook Beet & Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprin kling everything with a good dose of olive oil and fresh herbs. 4 small or medium precooked beets 3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) more for drizzling 2 tbsp (30 mL) freshly squeezed lemon juice 1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for finishing 2 tbsp (30 mL) coarsely chopped shelled pistachios 1 to 2 tbsp (15 to 30 mL) chopped dill 1. In a food processor, whirl lab neh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible). 2. Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pista chios and dill. Serve with pretzel crackers or pita chips. 1 cup (250 mL) labneh 5 oz (140 g) goat cheese

10

• Nut-, cheese- or lemon stuffed olives

• Marinated feta in a jar (drain and serve) • Flatbread (tuck it in the freezer, then bake up with toppings you’ve scavenged in the fridge) • Goldfish crackers (it’s said these were a Julia Child cocktail-hour favourite)

• C rackers and tinned fish, or

Staples for Easy Apps Summertime is all about impromptu hangouts. Keep these ingredients tucked in your pantry or fridge/ freezer so you’re always prepared to throw together something delicious.

conservas, such as sardines or clams • Tater tots—bake ’em and top with cheese and green onions • Hard cheese and honey

• Roasted

artichokes

• Marcona almonds • Piquillo peppers

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

42 FOOD & DRINK SUMMER 2024