A SPLASH OF LAGER

Easy-to-make, creamy and not too spicy, a curried baked dip spiked with honey brown lager.

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 perfect, 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 sweetness. 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.