I’m in a bit of a miso kick these days. It’s such a magical ingredient that seems to make everything better. So as I was brainstorming a unique twist on Tzatziki, of course, miso came to mind! I truly think it takes what’s already an amazing classic-for-a-reason dip to a whole new level of awesome.

And then I added Shichimi Togarashi - another ingredient I’m obsessed with these days! I was first introduced to it from Anna Hezel’s new cookbook “Party Tricks” (SUCH an awesome book to own and gift!!), and now I seriously can’t stop with it. I put it on my eggs, pasta, cottage cheese - everything. Including this dip. And it was freaking incredible. If Greek-Japanese fusion isn’t already a thing, I reaaally think it should be!!

We’re pairing this beauty of a dip with Chenin Blanc! I wanted a dry, unoaked white wine with high enough acidity to cut through the creaminess, but with enough flavour intensity, fruit, and some texture to it to contrast all that herbal umaminess. I decided on a dry Vouvray (Chenin Blanc from the Loire Valley in France), but as I looked for one, I came across a Canadian GEM I just had to try: Da Silva Hidden Hollow Vineyard Chenin Blanc from the Naramata Bench in Canada’s Okanagan Valley.

I was drawn to it partly because of its ratings, partly because I’ve heard fantastic things about the producer. But for real, the second I tried it, I was in awe.

It’s absolutely FANTASTIC. It has SUPER high acidity (classic for the climate here in Canada), but with a softness to it that keeps it balanced. It’s dry, but its flavours are so vibrant and intense, it almost seems like it should be sweet! Citrus, lemon oil, tart green apple, white peach, pear, honeysuckle - the list goes on. On top of all that, it has that stony minerality I can never seem to get enough of with this style of wine. This may be a bold statement, but I truly think this is one of (if not THE) best Chenin Blancs I’ve tried. And it’s Canadian. Sooo that’s awesome.

Alternatives

If you can’t find this wine, The Mary Taylor Anjou Blanc would be a great alternative!! I mention this one a lot, but it was the white wine from my wedding. Annnd I still love her.

Other Pairing Ideas:

• Assyrtiko! A salty, lemony, mineral-driven Greek white wine that would be perfect for obvious reasons.

• Grüner Veltliner would also be great for those citrusy, peppery, herbal notes!

• Pet Nat or Orange Wine would be fun! Love me some funky stuff with miso.

Miso Shichimi Tzatziki & Miso Garlic Butter Pita

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I've been calling these “episodes,” which inspired me to turn this week’s into an actual video! I go over the highlights of the wine style and snack in the video, with more information below. Let me know if you’d like to see more like this!

The Video: Txakoli & The PERFECT Tin Fish Snack

Txakoli: The Wine of Basque Country

Basque Country is a magical place in northern Spain, bordering France and the Atlantic, known for pintxos (aka Basque tapas) and good times. Pintxos are basically savoury little snacks, and Txakoli is served at every Basque bar to accompany said pintxos, so Txakoli OBVIOUSLY deserves a spot in this snacky series!!

FUN FACT (and super important side note): My best friend had her bachelorette in San Sebastián (a popular little gem at the very eastern tip of Basque Country), and it was an absolutely awesome trip!! We obviously drank all the Txakoli with too many pintxos, and we went boating dressed up as dads on vacation. It was wonderful.

What is Txakoli?

Txakoli isn’t exactly one thing. There are three Txakoli appellations (called DOs, or Denominación de Origen), one for each of the three Basque provinces that make up Basque Country:

• Gipuzkoa (Getariako Txakolina DO) *San Seb area

• Bizkaia (Bizkaiko Txakolina DO)

• Álava (Arabako Txakolina DO)

Txakoli can be white, red or rosé, but the classic style is white (usually a very pale yellowish/straw colour with green tints), made from a grape called Hondarrabi Zuri. It’s typically dry (not sweet) and lower in alcohol, with crisp acidity, bright citrus + tart green apple flavours, a lovely salty minerality (from the coastal vineyards), and, my absolute favourite thing about it, a little fizziness!! It’s actually traditionally poured from high up to aerate it and show off that fizziness, and I DID THIS in San Sebastián!!! But I have no evidence. And I totally forgot to do it for this video. Darn.

My Picks:

• Basa Lore Txakoli Igartzeta - Getariako Txakolina DO *featured* → made from 100% Hondarrabi Zuri, kept on the lees (the yeast that dies after fermentation) to soften the mouthfeel for around 10 months. This gives it a brighter yellow colour (vs. the classic pale straw with greenish tints) and makes it a bit richer, but it’s still wonderfully crisp, zesty, floral, and slightly fizzy!!

• Astobiza Txakolina - Álava Txakolina DO → A bit more of a classic Txakoli and one I’ve enjoyed MANY times!

Txakoli’s Best Snack Friends

PINTXOS!! Txakoli is literally made to be the perfect companion to these salty little snacks (which include a whole lot of seafood and fried things).

Here’s why they work:

• High acidity + bright citrus + that lil spritz all help to make it refreshing and palate-cleansing (like a lemon squeezed on fried fish, as they say)

• Txakoli’s salty minerality makes it the perfect match for seafood and anything salty!

And so, I have deemed her “The Tin Fish Wine”. Because tin fish = salty, snacky, and alllll over the pintxo scene.

THE SNACK!

Smoked sardines + RITZ crackers + Garlic Lemon Caper Butter (garlic + butter + lemon juice + lemon zest + capers + flaky salt + chili flakes + olive oil)

Everything about this is just perfection. To make it, mix around 1/2 to 1 clove of grated garlic with 2-4 tbsp unsalted, room-temperature butter and a squeeze of lemon juice. Spread it onto a little plate, then top with lemon zest, capers, chili flakes, flaky salt, and finish with a drizzle of extra-virgin olive oil (the good stuff). These measurements don’t have to be exact!! Measure with your heart, play around with the ingredients, and have fun with it!!

PS. I used the cutest lil garlic grater plate for this (because I was heavily influenced by and had to buy one), so if you decide to do the same, watch the video above to see how I did it!

Snack swaps:

• Sardines → Other tin fish! Anchovies or Mackerel would be my top substitutions, but mussels, oysters, or clams would also be great!

• RITZ crackers → Another flaky, butter cracker or bread! Toasted croissants could be fun.

• Unsalted butter → salted butter (skip the added salt, or add less)

Seafood dip recipes to pair with your Txakoli:

Hot dips:

• Garlic Butter Shrimp Dip

• Hot Lobster Dip

• Crab Rangoon Dip

Cold dips:

• Caviar Dip

• Crispy Spicy Tuna Dip

• Spicy Boursin Smoked Salmon Dip

→RECIPE INDEX: All recipes + pairings

More to come on Thursday and Saturday this week,
and make sure you check back in next Wednesday for episode 3!

xx Steph

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The Best Rosés In The World (JK, just some of the ones I really liked!!)

→ Best Bold

• Château de Trinquevedel Tavel Rosé

• Barnard Griffin Rose of Sangiovese

• Joie Farm Rosé

→ Best Splurge-Worthy

• Clos Cibonne Cuvee Tradition Tibouren Rosé

• St. Supéry Napa Valley Rosé

→ Best Bubbles

• Caves de Lugny Cremant de Bourgogne Brut Rosé

• Pittnauer Pitt Nat Rose

→ Best Budget

• Kirkland Signature Prosecco Rosé (from Costco!)

• Les Petites Jamelles Rosé

→ Just the Best

• Mary Taylor Agenais Rose

Rosé Recipe Pairings

Strawberry Balsamic 4-Cheese Pizza

Volcano Roll Dip

Caesar Salad Dip with Radicchio

Strawberry Bruschetta Whipped Boursin

Cajun Shrimp Dip

Herbes de Provence Whipped Goat Cheese

Spicy Hot Corn Dip

Strawberry Black Pepper Whipped Goat Cheese

Cheeseboard Dipping Oil

“Not” Burrata with Raspberries and Hot Honey

Cheesy Chicken Pickle Dip

Happy Rosé Day! xx

There are so many layers of awesome here. The upside-down green olive puff-pastry is so perfectly crispy. The whipped gorgonzola is so incredibly silky smooth. The whole thing looks impressive, but it’s surprisingly simple to execute. AND the pairing is one of those super special ones that highlights exactly why food + wine pairing is so awesome. Let’s get into it.

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I love a dirty martini more than your average gal, and I can’t get enough of dirty-martinified food. But pairing dirty martini with dirty martini is A LOT. Pairing dirty martini food with wine = way better.

I’ve gone in a lot of directions with my dirty martini wine pairings. Sauvignon Blanc from Marlborough, New Zealand, a lovely Côtes-du-Rhône Villages from the South of France, Cabernet Franc from France’s Loire Valley, Cava (beautiful spanish bubbles). And all of them were wonderful. But this one is better.

SPARKLING SHIRAZ!! Specifically, the Bleasdale Sparkling Shiraz - a rich yet refreshing red Australian bubbly. Yum.

I had only tasted Sparkling Shiraz ONCE before this (a few years ago), and sadly haven’t been able to find a bottle until NOW!! I was so excited that I popped it open almost immediately to taste, and here were my thoughts:

1) It was a bit sweeter than expected

2) It definitely needed to be colder. Yes, I probably should have chilled out a bit and let it get to the right temp first. lols.

3) It would be AWESOME with something super salty and savoury.

And what’s more salty and savoury than blue cheese + olives?

I was SUPER impressed with myself with this one. I thought the wine on its own was good, but probably not something I would reach for again without a snack. But with these salty, savoury, crispy squares of deliciousness, I could EASILY crush an entire bottle!! Here’s why it works:

• Sweet + savoury: The wine’s hint of sweetness and juicy dark fruit flavours (like black cherry and blackberry) balance all that savoury saltiness from the olives and whipped cheese.

• Rich + rich: The richness of the puff-pastry, whipped Gorgonzola, and oily olives match the bold structure of the Shiraz, so neither overpowers the other.

• Them scrubbing bubs: Especially when chilled, those beautiful bubbles are exactly what you need after each creamy, salty, mouth-coating bite!

For a similar wine style, go for Lambrusco!! Or you could also try some of my past pairings, like Sauvignon Blanc, Cabernet Franc, Côtes-du-Rhône Villages, or Cava.

OR you can try:

• Vermentino: A crisp white that would be similar to a New Zealand Sauvignon Blanc but with a bit more salinity, and sometimes a tiny bit of fizziness!

• Northern Rhône Syrah!! Same grape as Shiraz, but the climate in the northern Rhone valley means higher acidity, and they tend to have some fun herbal notes (called garrigue) from that South of France terroir!

• Provence Rosé: Also from the South of France, so we have some herbaceous notes, plus beautiful acidity with bright red fruit flavours to contrast the savoury.

• The Dirtiest Martini Dip

• Dirty Martini Whipped Brie

• Dirty Martini Pizza

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→ Recipe Index (find recipes by category)
→ Wine Index (find recipes by wine pairing)
→ All past posts (full post/recipe archive)

Crispy Dirty Martini Toaster Strudels

Time: 20 minutes
Makes: 9 squares

Printable Recipe Card: Crispy Dirty Martini Toaster Strudels

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• Sheet pan

• Knife (to cut olives)

• Fork (for puff pastry)

• ramekin

• basting brush

• Medium mixing bowl

• Hand-mixer

• Piping bag

• 23 large green olives, sliced in half (lengthwise)

• 1 sheet puff pastry, cut into nine 3.5" x 3.5" squares

• 1 egg, beaten

• 1/2 cup [125g] Gorgonzola

• 1 cup [227g] cream cheese, room temperature

• 1 oz dry gin

• 1 oz dry vermouth

• 1 oz olive brine

Make olive puff pastry squares:

• Preheat oven to 400 F and spray a medium sheet pan with oil.

• Place halved olives on the sheet pan in groups of 5, each in the shape of a flower. Gently place a square of cold puff-pastry dough over each olive flower, then press down the edges with a fork.

• Beat egg in a small ramekin, brush egg wash over each pastry square, and bake at 400 F for 10 minutes (or until golden and crispy). Remove from the oven and let them cool while you prepare the whipped Gorgonzola.

Make whipped Gorgonzola:

• To a medium mixing bowl, add gorgonzola, cream cheese, gin, vermouth, and olive brine. Whip with a hand mixer on high speed until smooth, light, and fluffy, then transfer to a piping bag.

Assemble and devour:

• Flip pastry squares to reveal the beautiful olive flowers, pipe whipped Gorgonzola in classic toaster strudel fashion, and ENJOY!!

• Use your favourite olives!! I ended up using colossal Halkidiki olives because I didn’t have any Castelvetrano olives (my all-time fave for dirty ‘tinis), BUT since you usually have to pit Castelvetrano olives (and they’re smaller), I don’t think they would have looked as pretty! Which doesn’t really matter if you’re not using them for a video and recipe post :)

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Let me know if you try this one!!! Love you all!

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Starting with my first wine love and arguably one of the best red summer snack wines of all time: Pinot Noir.

Yes, it’s wildly popular. And yes, I’m sure you already know Pinot Noir is great with snacks. But I’m here to tell you why it’s so great, who its best snack friends are, and exactly what your next Pinot snack should be.

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Why Pinot Loves Snacks

Pinot Noir is a light, smooth, and crisp red wine. In other words, it has low tannins (so not super gritty or mouth-drying) and high acidity (which makes wine refreshing and palate-cleansing). Flavour-wise, it’s known for its bright red-fruit flavours (big cherry vibes), and some mulchy, mushroomy, earthiness as it ages.

Bolder reds with lower acidity and higher tannins (which cause that dry-mouth feeling) don’t love super creamy foods - soooo they’re harder to pair with dip… and we love dip around here - and they can easily overpower other flavours and textures. In comparison, our light, crisp, smooth texture Pinot loooves creamy textures, and it has a lot more food friends!! Bonus that with a little chill on it, it’s absolutely perfect for patio snacks in the sun!

So, Pinot loves snacks, but who are its best snack friends?

Pinot’s Best Snack Friends

ONLY THE BEST THINGS EVER. Like cheese (Gruyère and Comté), French onion dip/French onion anything, smoked salmon, red fruit like cherries, raspberries and strawberries - especially paired with something salty, mushrooms, and my personal favourite: BLACK TRUFFLE.

So much so that we’re calling her “The Truffle Wine”.

The best pairings are usually found in similar places, and they always have a balance of matching and contrasting textures and flavours.

Keeping that in mind, here’s why Pinot & Truffle love each other so much:

• Both Pinot Noir grapes and black truffles thrive in Burgundy, France, so we know that the whole “what grows together, goes together” thing applies.

• Both are on the delicate side, so they work together rather than one totally dominating the other.

• Pinot Noir has super bright red-fruit flavours (like cherry and raspberry), which contrast and complement all that black truffle savoury umami-ness.

• As Pinot Noir starts to age, it’ll show more of those earthy/mushroomy notes. This matches the truffles just enough (without being too much, thanks to the bright red fruit that balances it out).

• Black truffle is often paired with rich, creamy foods (like Brie!), and Pinot Noir’s acidity is exactly what those foods need to brighten things up and cut through the richness.

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THE SNACK!

Mascarpone + spicy pomegranate jelly + black truffle salt + black truffle oil + fresh herbs (tarragon, basil, or chives) + tiny toasts OR TRUFFLE PARM KETTLE CHIPS!

The easiness-to-deliciousness ratio here is kiiinda ridiculous, and this pairing is beyond perfect!!

Just smear some rich mascarpone onto a plate, top with the jelly, sprinkle with black truffle salt, drizzle with black truffle oil, and finish it off with some fresh herbs if you have them! I used chives, but tarragon or basil would probably be best.

Now for the dipper: I went with tiny toasts (aka Paris Toasts) because I had them on hand, and they were truly AWESOME. They have that amazing crunch, and they’re basic enough to let the dip flavours shine! BUT, since making this, I had the pleasure of trying the new Miss Vickies Truffle Parm Chips. And if I could go back in time, I would one billion percent pair them with this!!!

Snack swaps:

• Mascarpone → creme fraiche, ricotta, or cream cheese

• Spicy pomegranate jelly → any other red fruit jelly! Sour cherry, raspberry, cranberry, strawberry, etc. And if you can’t find a spicy one (and want it to be spicy), throw a few chili flakes on there with the truffle salt!

• Black truffle salt/black truffle oil → If you don’t have the salt, add a bit of sea salt and drizzle with the black truffle oil. If you don’t have the oil, you can just leave it out! It’s awesome as is with the truffle salt!!

More Black Truffle Recipes (to pair with your Pinot):

• Double-Stuffed Truffle Whipped Brie

• Truffle Parm Stuffed Mushroom Dip

• Hot Truffle Parm Boursin Dip
  

→ Recipe Index: All Wine & Dip recipes + pairings

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My Pinot Noir Picks:

Here are four awesome and very different Pinots I’ve loved from around the world!

• Andreas Bender Pinot Noir (Pfalz, Germany)

  • OG Pairing: Stuffed Mushroom Pinwheels

• Love, Oregon Willamette Valley Pinot Noir (Willamette Valley, Oregon)

  • OG Pairing: French Onion Puff-Pastry Dip Bomb

  • Alternative: Costco’s Kirkland Signature Willamette Valley Pinot Noir (awesome and <$20!)

• Idun Crepuscule Pinot Noir (Elgin Valley, South Africa)

  • OG Pairing: White Truffle Garlic Parm Dip

• Louis Latour Marsannay Rouge (Burgundy, France)

  • OG Pairing: Double-Stuffed Truffle Whipped Brie

  • She pricey, so here’s a French Pinot alternative: Domaine Jean Teiller Menetou-Salon Rouge (Pinot noir from the Loire Valley in France - way better value than from Burgundy!)

Still to come this week:

• Thursday: New Recipe + Pairing → Dirty Martini “Toaster” Strudel & Sparkling Shiraz

• Saturday: Everything Rosé Round-up for International Rosé Day!

That’s it!! See you next Wednesday for episode 2! Which wine are you hoping to see?

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Peach Hot Honey Whipped Brie with Crispy Chorizo Salametti Fries
Paired with: Riesling

Halloumi and Blackberry Sourdough Panzanella
Paired with: Kir Royal

Tomatillo Pistou Whipped Ricotta
Paired with: Vinho Verde

Blood Orange and Blackberry Salami Burrata Plate
Paired with: Blood Orange Lillet Spritz

Grilled Halloumi Charcuterie Skewers
Paired with: Aperol Spritz

Wildberry Whipped Goat Feta with Hot Honey and Pistachios
Paired with: Lambrusco Chambord Spritz

Strawberry Bruschetta Whipped Boursin
Paired with: Sparkling Rosé

Hot Honey Prosciutto Burrata with Lemon, Basil and Pine Nuts
Paired with: Limoncello Spritz

Jammy Roasted Tomato Whipped Feta
Paired with: Verdicchio

Herbes de Provence Whipped Goat Cheese
Paired with: Provence Rosé

This is one of those “choose your own adventure” kind of dips. It can be a super simple, 5-minute, 5-ingredient dip that you crush with a bag of chips while you watch Love Island, OR a somewhat less simple (but still super easy) 10-minute dip that helps you make a whole bunch of new friends. You choose.

This is the kind of dip that would be just fine with a whole bunch of wine styles, but AWESOME with the right one. And I went with the right one.

With the creamy texture and smoked salmon, my immediate thought was something coastal for that crisp acidity (to contrast the creaminess) and salinity (to match the salty smoked salmon). And because of the dip’s oily richness and the smoky/onion-y flavours, I also wanted a wine with texture + some interesting flavours to match. All of this brought me to PET NAT (aka Petillant Naturel).

And the one I ended up finding is not just any old Pet Nat. It has a special story behind it, and some may say it’s not actually a Pet Nat at all.

Let me explain.

The Wine: Niepoort ‘Drink Me’ Nat’ Cool! Branco

Produced by Niepoort ; 1 litre bottle for $22 USD / $25-35 CAD! That’s so well priced holy.

She’s cloudy yellow and lightly fizzy with lovely acidity, and the flavour!! Lemon peel, green apple, apricot, honey, chamomile, a lil’ saltiness, and some of that sour beer/kombucha funk. And I absolutely LOVED it. Basically made for summer backyard hangs!

The producer, Niepoort, is actually a long-standing Port house in Gaia/Porto, Portugal (which I’ve actually been to!! So cool, more below), and their “Nat’Cool!” wines (which stands for “Naturally Cool”) are actually a SUPER cool side project.

I’m a bit obsessed with the story behind this label and what they call the “Nat’Cool!’ movement → “A Movement that celebrates lightness, pure flavours, and the art of living authentically. [It’s] an ode to the life and Dionysian spirit of partying and sharing.” → learn more here!

While this wine is just called a Vinho Verde Branco (white Vinho Verde), It’s also technically a Pet Nat , which I say because: 1) it’s bubbly, 2) it’s cloudy, and 3) it has the funk.

Ok and one more reason: It’s called NAT cool. Like Pet NAT.

The facts are the facts. So for the sake of this post, we’re calling her a Vinho Verde Pet Nat. Cool. 👍🏼

A bit more about Niepoort

As mentioned, I actually got to visit the Niepoort Cellar when I was in Porto last year, and it was insanely awesome!! We tasted some of the best Port I’ll probably ever have in my life (paired with Port-soaked Stilton!!!), and I honestly can’t say enough great things about the experience!

Side Note: If you’re ever in Porto, I highly recommend you book a tour and tasting! They only take one group at a time, and they really take the time to create an incredible experience for you. Plus the whole place is both creepy and ridiculously cool.

They have a few options, in one of the experiences you get to taste their iconic Niepoort Garrafeira 1987 (you’ll see me taste it in the video below), or you can choose their Naturally Cool Tasting and try their line of Nat’Cool’s and Kombucha! → learn more or book an experience!

Here’s a little video recap of my experience:

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Enter: Snack Wines. Like wine snacks, but the wine is the main character.

Every single wine can pair well with snacks. Some are just better at it than others. And this is especially true when it comes to creamy, cheesy, snacky foods. Like dip!

As a sommelier who has obsessed over wine for the past five years, a former food-entrenched dietitian for over 10 years, and a lifelong self-proclaimed snaxpert, I’ve paired a whole lot of snacks with wine. And it has become very clear to me which are the best snack wines, and which ones are a bit trickier.

And I’m about to pass all that knowledge onto you with this new weekly series!

Think of it like a mini wine course, paired with awesome wine recommendations and an incredibly easy, perfectly paired snack, delivered in bite-sized weekly emails over the next couple of months.

Every week, you’ll get:

• A new snack wine in your inbox that’s basically made for your favourite savoury snack foods.

• Some knowledge bombs, because what is wine without a bit of nerdiness?

• An easy, no-cook, maybe-slightly-unhinged-but-always-freaking-delicious snack to go with it.

In other words, exactly what you need in your inbox on Wednesday mornings! AKA Wine Wednesday, Hump Day - which I learned too late in life does not refer to the act of humping - whatever you call it, it’s clear that Wednesdays are the day to treat yourself to a lil’ siparoonie with a tasty snacky snack!

Starting next week on Wednesday, June 10th!

First up↓↓ (any guesses? 😎)

PS. This is for everyone!

• Free subs will get everything mentioned above!

• As a paid member, you get the added bonus of looking ahead if you want to (rather than waiting for a new wine + snack every week), and you get ME as your on-call somm for help with pairing alternatives, snack adjustments, wine questions, anything!!

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More to come this week!

• New Recipe Thursday (tomorrow!): A 10-minute Boursin-based dip, in the cutest mini-bread bowls, paired with a super unique (and delicious) Vinho Verde! (plus a little peek into one of my favourite Porto tasting experiences from my Portugal trip last year)

• Recipe Roundup Saturday: 25 Fresh & Cheesy Summer Appetizer Recipes!
  

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I’ve been loving adding frozen produce to my Sauvignon Blanc, so of course I had to try it with frozen pickles. I thought it would be fun, and I did NOT expect it to be so damn delicious.

And as I sipped my oddly wonderful creation, I thought, this would be SO GOOD with pickle dip. Luckily, I have a lot of them on here (plus other pickly apps and snacks), so I put together a little roundup for you.

PS. Here are my top 3 dill pickle wine pairings:

• Sauvignon Blanc, Grüner Veltliner, Vermentino (crisp herbaceous whites in general!)

• Prosecco or Cavaaa (fresh + young bubs)

• Rosé!! Best = from Provence

The Pickle Recipes

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And if you want to get real pickly up in here, grab your friends and throw a PICKLE PARTY! You can all thank me later ;)

Paid members get access to all recipes, menus,
eBooks, and ME as their on-call sommelier!

This one was inspired by my recent California wine adventure, and I am so obsessed!! I knew I wanted to make a pairing for the Cab Sauv I picked up, and I was REALLY craving cheese. And since I had just picked up some King’s Hawaiian rolls (which I seriously can’t get enough of) and had some cooked crispy bacon in the fridge, I immediately thought: CHEESY BACON SLIDERS! And since I’m not a fan of basic, I made them a little weird.

Decoy California Cabernet Sauvignon

Duckhorn Portfolio; $19 on wine.com.

I recently had an incredible experience visiting iconic Northern California wine regions on a media tour with California Wines, and I have NOT STOPPED CRAVING a smooth California Cab Sauv since.

It’s a real problem.

Luckily, we still have California wine in Alberta, so I grabbed a bottle of the Decoy Cabernet Sauvignon in hopes of satisfying my craving! This wine is part of the Duckhorn portfolio, and while it’s wildly popular, I had somehow never tried it. And since I absolutely loved all the other Duckhorn wines I tried on my trip, I was curious!

I’m very happy to report that it was exactly what I was looking for. Both bold and smooth; it doesn’t attack you with mouth-drying tannins, but it’s still rich and warming and dark and spiced and everything you would expect from California cab.

And then I tried it with the sliders.

About the Pairing

I basically chose all the elements of these sliders based on the wine pairing:

I added mashed fresh blackberries to match the blackberry in the wine, some aged cheddar + provolone for the cheese (the cheddar to pair with the wine, the provolone for the pull), and I made a tangy/spicy pickled jalapeno kinda dip to bring some more savoury contrast, AND to bring out some of those bell peppery notes found in the wine!

And let me tell you: This shit was AMAZING.

Wine pairing alternatives:

Similar wine pairings: For other bold reds with those dark fruit flavours → Syrah or Malbec! Or slightly less bold, go for Merlot or Cabernet Franc.

Different wine pairing ideas:

1. Lambruscoooo! I might actually need to remake these and pair them with Lambrusco. BRB, I’ll let you know.

2. Medium-bodied, jammy red like Zinfandel/Primitivo

3. A beautiful, bold Tavel!

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Members get the recipe for the sliders and dip below + printable PDF recipe card!

Printable PDF - Cheesy Bacon Blackberry Sliders

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It was almost 2 years ago now, and I had just started posting more of my recipes rather than strictly wine education content. I was brainstorming the perfect pairing for a bold, smoky, Canadian red, and the flavours that came to mind — bacon and smoked Gouda — seemed like they would be the perfect hot cheesy dip. It wasn’t long after posting that first video that the series took off and my business took a very dip-filled turn (for the better). If you want to learn more about how I got to where I am today, you can read more about it here!

My 100th dip just happened to line up with our daughter Josie’s first birthday, so in celebration of our little cutie pie, surviving our first year of parenthood, and making it to 100 wine & dips, I decided to go all out. Not only did I make caviar dip, but I surrounded the dip with the worlds most delicious snack board and paired it all with a stunning bottle of Champagne.

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The “I’m Not Pregnant” Board

This was no ordinary snack board, my friends. It was loaded with all the things I craved while pregnant but was told I couldn’t eat. Hence the name, the “I’m Not Pregnant” Board.

Think of it as a charcuterie meets sea-cuterie meets surf-and-turf kinda situation. At the centre of it all was my easy caviar dip, which was surrounded by more caviar, medium-rare steak, sashimi, raw oysters, soft cheese, and charcuterie meats. Keep reading for a full breakdown of each item, or scroll down for the caviar dip recipe and wine pairing deets!

And I’m sure some of you are wondering why the heck I’m celebrating not being pregnant. Here’s your answer: Just over a year ago, and for 9 months before that, I was pregnant as shit. And while I’m literally obsessed with my daughter and couldn’t be more grateful that I was able to carry her, I freaking hated being pregnant. So I thought celebrating not being pregnant would be a solid way to celebrate her 1st birthday. (Spoiler: it was).

Here’s what I included on my ‘I’m Not Pregnant’ board, where I sourced and how I prepared certain items, and and how I put it all together to create the masterpiece that will haunt the dreams of pregnant people everywhere.

The Centrepiece: Easy Caviar Dip

This dip is super easy to whip up, and plays off classic caviar pairings (think blinis with crème fraîche and red onions). The base is a smooth and fluffy combination of English double cream, ultra creamy French cheese, sour cream, and lemon, which is then topped with caviar, more lemon, finely chopped raw red onions, and fresh tarragon. Incredibly easy, absurdly delicious, and the perfect Champagne pairing.

Caviar

I decided to splurge on my first-ever tin of sturgeon caviar, and I’m so glad I did. It’s wildly expensive (over $100 for a tiny 30g tin), but every bite was pure bougie bliss. For the dip, I used a much more affordable black mullet caviar, which was still delicious at a fraction of the cost. The pearls were just a bit bigger and the overall texture wasn’t as buttery, but great for a dip!

Tuna Sashimi

I recommend buying tuna that is specifically meant for sashimi, since these are usually quite a bit fattier than other cuts. If you have access to fresh sushi-grade tuna then 100% do that, but since we’re quite far from the ocean over here in Calgary, I usually buy frozen tuna saku blocks from North Sea Fish & Farms. They’re always high quality, easy to defrost, and slice beautifully! *PRO TIP for perfectly sliced sashimi* make sure your knife is very sharp, and slice it when it’s still partially frozen! I always use my beautiful Japanese knife that I got from my in-laws and she slices like a dream!

Fresh Oysters

We always pick up our oysters from either Boyd’s Lobster Shop or North Sea Fish & Farms. They’re always fresh and amazing quality! If you find the whole concept of shucking your own oysters intimidating, I totally get it. But with the right tools and partner, anything is possible. I mean I’m sure I could do it myself, but Justin’s just so good at it! ;)

How to prepare and serve fresh oysters at home:

1. Shuck them using an oyster shucking knife and cut proof gloves.

2. Get rid of the top piece and loosen up the oyster from the bottom shell.

3. Place the bottom shell with the oyster on a bed of crushed ice.

4. Serve with fresh lemon wedges or a simple mignonette sauce, which is just red wine vinegar and finely chopped shallots. (I love hot sauce with oysters, but usually skip it when pairing them with wine - especially an amazing Champers!)

The Perfect Medium-Rare Steak

We treated ourselves to some beef tenderloin steaks from Costco for this one, and ohhh my goodness they’re so good. We just season them with salt and pepper, grill to the perfect medium rare (perfected by the hubs), slice, and season with flaky salt. Straight up perfection, and here’s how to do it yourself:

1. Pat the steak dry and season generously with high quality sea salt and black pepper.

2. Preheat the grill to 500 F and grill for around 3 minutes on each side (exact timing will depend on the thickness of the steak)

3. Remove from the grill and let sit for 5-10 minutes before slicing.

4. How to serve it: Slice against the grain in 1/4 to 1/2 inch slices, then arrange them like a set of fallen dominos and season again with flaky salt.

5. For a little something extra, add some dips! My faves are melted garlic butter or horseradish aioli 👌🏻

Delice de Bourgogne Cheese

Ohhh how I missed soft French cheese while I was preggers. Delice de Bourgogne is one of my all time favourites, and it was such a perfect addition to this board! If you’re new to this one, it’s a decadently rich triple-crème cheese that’s buttery, earthy, and lightly tangy. Château de Bourgogne, Brillat-Savarin, and Epoisse are some of my other favourites! If you’re looking for the best cheese in Calgary, Peasant Cheese is where it’s at.

Charcuterie meats

Can we even call it an ‘I’m not pregnant’ board without charcuterie? I had some salami in the fridge, so decided to throw that on the board last minute. Solid addition.

Putting it all together

I placed the Caviar dip in the centre of my beautiful new end-grain board (custom made by Baby Tree Woodworks), arranged the caviar, sashimi, steak, oysters, cheese, and salami around the dip, then filled in the gaps with some extras (like apple maple bacon jam, blueberries, cherries, lemon slices, and fresh flowers to brighten it up). Feel free to play around with the layout and extras to make it your own!

The Perfect Wine Pairing: Champagne

It’s not always easy pairing one wine with an entire board of snacks, but you can never really go wrong with Champagne! We opened a bottle we’ve been saving from our wedding — the 2015 Piper-Heidsieck Essentiel Blanc de Blancs Extra Brut — and it was SO good. Seriously the best Champagne for caviar and basically everything else on the board.

2015 Piper-Heidsieck Essentiel Blanc de Blancs Extra Brut

I’m a bit obsessed with Champagne, and this bottle is exactly why. It’s a blanc de blancs, 2015 vintage, extra brut Champagne. In other words, it’s made from 100% Chardonnay grapes that were all harvested in 2015 (which was an awesome growing year in Champagne), and it’s very dry. This bottle spent 36 months aging on the lees (the leftover yeast from fermentation) plus another 7 years aging in the bottle. Even as a 10 year old wine, it’s still super crisp and vibrant. The flavours are a combination of fresh and aged - bright lemon and apple mixed in with baked pears, toasted walnuts, and freshly baked brioche. The perfect August wine that embodies that unique transition time between summer and fall!

For more affordable alternatives, the Piper-Heidsieck NV Extra Brut is a good option, or go for the Kirkland Signature Champagne from Costco! My go-to affordable Champagne that I always stock up on!

Champagne & Caviar Dip

Champagne and Caviar are already a classic pairing, so it’s no wonder this creamy, decadent caviar dip with Champagne works like a dream! Here’s why:

• Matching textures: Champagne has a velvety smooth texture thanks to it’s fine bubbles and the years it spent aging on the lees, which matches the caviar’s luxurious, buttery texture.

• The magic of acidity: Champagne’s acidity enhances the buttery texture and nutty, sea spray flavours of the caviar while cutting through the mouth coating creaminess of dip.

• Salt and flavour: The salty caviar enhances the wine’s fresh fruit and brioche flavours.

Champagne & Everything Else

Champagne is seriously so badass. Somehow it pairs well with all the items on this board, which I just find SO cool. Having one wine that can pair equally well with rich steak and delicate oysters = super happy wine nerd. The pairing principals are pretty similar to the caviar dip when pairing the buttery sturgeon caviar, silky tuna sashimi, and fresh oysters. With the steak, the wine’s brightness acts like a squeeze of lemon on a ribeye, while its toasty, nuttiness gives it the depth and complexity to stand up to the richness of the steak without being overpowered. And with soft French cheese? The bubbles act like a palate reset button so every decadent bite feels like the first. Straight up magic.

Easy Caviar Dip Recipe (Champagne Pairing)

Prep time: 10 minutes
Serves: 4–6

If you’ve been looking for an easy caviar dip recipe that feels fancy but takes less than 10 minutes to make, this one’s it. Made with rich double cream, creamy French cheese, tangy sour cream, and a pop of fresh lemon, it’s the perfect base for your favourite caviar. Whether you go all-out with sturgeon caviar or keep it budget-friendly with black mullet caviar, this dip is a dream with Champagne. Serve it with blinis, potato chips, or toasted baguette for an appetizer that’s perfect Christmas Dinner, New Year’s, Valentine’s Day, or any special occasion!

Ingredients

• ½ cup English double cream (or crème fraîche)

• 2 tbsp sour cream

• 2 tbsp soft French cheese like Delice de Bourgogne, Brillat-Savarin, or triple crème Brie (without the rind and at room temperature)

• 1 tbsp fresh lemon juice, plus more for topping

• 20-30g caviar ( I used the more affordable black mullet shikran caviar, but if you’re willing to spend a lot for dip, definitely go with black sturgeon caviar!)

• 2 tbsp finely chopped raw red onion

• 2 tsp finely chopped fresh tarragon

  ---

Instructions

1. In a medium mixing bowl, whip together the double cream, French cheese, sour cream, and lemon juice until light and fluffy.

2. Spread the mixture into a shallow serving dish.

3. Top with caviar, a small squeeze of lemon, chopped red onion, and tarragon.

4. Serve immediately with toasted baguette slices, original kettle potato chips, or more traditional blinis (or as the centrepiece to your own elaborate snack board!)

   ---

Why it works with Champagne: The creamy, tangy base softens the wine’s acidity, while the caviar’s saltiness and sea breeze flavour make every sip of Champagne taste brighter and more complex. It’s the perfect unique way to serve caviar with your favourite Champagne that’s easy, elegant, and guaranteed to impress!

As always, thank you so much for being here and for your constant support. I truly love you all! If you try this dip or make your own board, I would LOVE to hear your thoughts in the comments! Cheers!

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Dipping oils are one of my go-to last-minute hosting tricks. They’re so customizable and simple to throw together, and everybody loves them! Of course, you can always just put out some olive oil with balsamic vinegar, but why not have some fun with it! Annnnd clean out the fridge while we’re at it. All those jars of pickled things, Parm rinds you can’t get yourself to throw out because they still have the tiniest bit of cheese on them, lemons that are on their last life - USE THEM FOR A DIPPING OIL (and thank me later!)

SO here are four awesome dipping oils I’ve made over the last few years, plus pairing recommendations! ENJOY and let me know which one you’re trying!

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This may not be news to you, but a couple of weeks ago, I ruptured my Achilles. Like, fully torn in half. It’s a crazy injury that takes months to heal, and up to a year to get back to normal. I’ve been in a cast for the last two weeks, and today I finally saw an Orthopedic surgeon to figure out my next steps!! Good news overall: starting to weight bear as of today and NO SURGERY! woooo.

Anyways, as you can probably imagine, it has reeeeally changed things for me. Toddler wrangling went from challenging to HOW THOUGH, and recipe testing + filming (aka 80% of what I do) have become significantly harder.

BUT. I was able to keep creating in my first trimester of pregnancy when my mental health fell off a cliff. And in my third trimester, when I became a walking water balloon. And in the depths of newborn chaos. So, AS IF I’m going to let a little injury stand in my way.

Of course it has changed things a teeeeeny tiny bit. For one, I’m craving all the intensely salty, umami, cheese/charcuterie-filled things (because dopamine). Not much of a change from my norm TBH, but a reality nonetheless. And two, I’m 1000% drawn to easier recipes. Because spending hours cooking is not my jam right now.

Enter: Cheeseboard Dipping Oil. Super easy and customizable (so you can probably create some version of it in less than 10 minutes without leaving the house), and most importantly, she’s absolutely DELISH.

I realize I’m throwing a whole lot of rosé at you these days. Probably because I post what I crave, and your girl is really into rosé right now. And while there are many possible amazing pairings for this recipe (options listed below!!), I just couldn’t help myself with this one!!!

Le Clos Cibonne Tibouren Tradition Rosé

Produced by Le Clos Cibonne (“Cru Classé”, Côtes de Provence); $43 on wine.com.

If you’ve been following along, you probably know I’m in love with a classic Provence rosé. And while this beauty is from Provence, it is nowhere near classic.

It’s been deemed one of THE BEST rosés in the world!! And yes, it’s not $20. But for such an iconic wine, $43 isn’t bad!!! (USD though. So so sorry my fellow Canadians and my Australian friends.)

All about the wine (and why it’s so awesome):

• The grape: It’s made from a unique grape variety called Tibouren - a thin-skinned black grape that’s hard to grow, unique to the south of France, and has super cool savoury characteristics.

• The producer: Clos Cibonne has taken Tibouren under its wing, and it has become a key part of its identity. And when a producer is that focused on a single variety, they do it WELL.

• How it’s made:

  • As with most rosé from Provence, it’s first fermented in stainless steel, which doesn’t impart any new flavour onto the wine.

  • But here’s where it gets cool: After fermentation, it’s aged for over a year in very large, 100+ year-old casks (called “foudres”), under a layer of live yeast called “fleurette” (aka flor).

  • The size and age of the casks mean they don’t add any of the oaky/buttery flavours to the wine, and the fleurette + the oak work together to create a very controlled oxidative environment. This allows for a slow and steady amount of oxygenation over time, and a yeasty, nutty, savoury, super deliciously unique wine.

• How it looks and tastes: Provence rosé is usually a lovely salmony-pink, but this one is much closer to full-on salmon. It’s also rich and oily (also like salmon lols), and while it has some red fruit and stone fruit flavours, it’s mostly savoury, herbal, nutty, and a bit salty.

Why the pairing works:

Rosé is without question a top 5 cheeseboard wine (in my humble opinion), but there’s a reason I went with this specific one, and that is its rich, oily texture! All the beautiful fruit + savoury herbaceous flavours work wonderfully with the ingredients in this dipping oil, but when you throw in an oily texture that matches the oily dip oooooh boy she good 👌🏻👌🏻👌🏻

Wine pairing alternatives:

Similar wine pairing options: If you can’t find this wine or it’s not in the budget, other rich rosés from the South of France would work as well! Look for a darker colour (anywhere from Coral to Salmon) and these words on a label: Tavel, Bandol, Côtes du Rhône, or Languedoc.

Different wine pairing ideas:

1. BUBBLES: Champagne or Crémant (rosé or not) or Lambrusco!! looove me a sparkling red with cheese/charcuterie boardz.

2. Vouvray demi-sec → Chenin Blanc from the Loire valley, and the Demi-sec means off-dry! I swear, a bit of sweetness with the rich gorgonzola and savoury olives is such a nice contrast. You could also go for an off-dry Riesling or a German or Alsatian Gewürztraminer!

3. Cru Beaujolais: High acidity and light-to-medium bodied, but the “cru” part usually means it has a bit more complexity and richness to stand up to the rich oil/parm/blue cheese. Fleurie is one of my favourites (but also one of the most expensive - sorry I’m becoming bougier as I age 😂), but Brouilly is another Cru that’s often similar but more affordable!

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• Baked Feta Greek Dipping Oil & Xinomavro

• Puttanesca Dipping Oil & Tomatini Spritz

• Artichoke Asiago Dipping Oil & Sancerre

Or check out all my cold dip recipes here!

Keep reading for the full recipe + printable PDF recipe card

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I’m not gonna lie, I did NOT expect these to be this awesome. I thought the story was funny (more on that below), but turns out I could eat this stuff ALL DAY. I’ve actually made some variation of this for lunch twice since, and I guarantee I will do it again. (Yes this is my current hyperfixation meal).

Ok SO why “delicacy” nachos? Well this whole recipe and pairing was created for the 4th episode of the Hungry Hungry Millennials series, and this one is called “What to feed your friend named Britney” (see video below!). So of course, inspiration was heavily drawn from our girl Britney Spears (aka the Princess of Pop). A few years ago, she posted a video recreating a version of her favourite sammie from Schlotzsky's Deli, which she called a “delicacy sandwich” and “the meanest sandwich known to mankind”. Soooo, I threw the main ingredients she used on some chips (with a few twists and my own special sauce), and HOLY moly, I loved them.

Anddd the Britney Spears references did not stop there. I also made a “Toxic” themed margarita, which is basically just a classic margarita, but I switched out the Triple Sec for Blue Curaçao and added some edible glitter. It was very pretty and very tasty. Britney loved it.

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Since I know 99% of you probably won’t actually pair this one with a glittery blue margarita, go for a white wine from the Loire Valley! Sancerre or Chenin Blanc would be my top picks! Both crisp whites, both awesome with goat cheese. PS this Chenin Blanc was the white wine at our wedding!!! Annnd I’m still in love with it.

• Cutting board

• Knife

• Ramekin

• Serving plate

For the sauce (ps. double this if you want them really saucy)

• 1/2 cup mayonnaise

• 1-3 tsp hot sauce (I used Melinda’s Ghost Pepper Sauce) *I used 3 tsp (1 tbsp), but if spice isn’t your thing, definitely don’t do what I did :)

• 1 tsp white vinegar

• 1/2 tsp garlic powder

For the chips

• 1 regular-sized bag Ruffles Original chips

• 2 turkey sticks (around 1/2 cup, chopped)

• 4 slices roasted chicken breast deli meat, roughly chopped

• 1 small log (around 4oz) of fresh goat cheese

• 1 small-medium avocado, cubed

• 1/2 Bartlett pear, cubed

• 1/4 cup roasted slivered almonds (or pecans)

Add all the sauce ingredients to a ramekin. Stir to combine and set aside.

Place half the chips on a serving plate and spread them out evenly-ish.

Top with half the topping ingredients, then drizzle with half the sauce. NOTE: For the goat cheese, break it up by hand into small chunks.

Repeat for the second layer (chips + toppings + sauce), then devour away!

That’s it!! Cheeeeeers and I hope you love this one!

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I’m officially in love with Panzanella salad, and I will be making this on repeat until the day I die. That is all.

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This is a fun one. For halloumi Panzanella on its own, I’d for sure go with bubbles, a crisp white, or rosé. BUT the blackberries make things interesting! They create a little bridge into the world of red wine, since blackberry is a flavour you’ll find almost exclusively in reds. But not all reds. Typically, the lighter red wines, like Pinot Noir, have red fruit flavours (cranberry, raspberry, red cherry), the bolder reds, like Cabernet Sauvignon, have black/blue fruit flavours (blackberry, blackcurrant, blueberry), and the medium-bodied reds, like Merlot, have a little bit of both!

Since this is a lighter meal (appetizer, side, snack… whatever you want to call it), we want to make sure the wine isn’t too heavy, so the goal is to find a red with some of those blackberry flavours, but that’s also lighter. Meaning lower in alcohol and tannins (so not super rich or mouth-drying), and higher in acidity (so it’s nice and refreshing). And once we have allllll that, we want to CHILL IT!

Here are 4 reds that would be awesome:

• Gamay / Beaujolais: Mary Taylor 'Marine Descombes' Beaujolais-Villages

• Lambrusco: Lini 910 'Labrusca' Lambrusco Rosso

• Mencía: Guimaro Ribera Sacra Mencía

• Negroamaro/Nero d’Avola blend: Delinquente Roxanne the Razor NND

OR go for a Kir Royale!

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• Strawberry Bruschetta Whipped Boursin

• Blackberry Bacon Manchego Grilled Cheese

• Wild Berry Whipped Goat Feta

Paid subscribers get the full recipe below (with a printable PDF recipe card), including halloumi marinade ratios + toasting/marinating/grilling timing for the perfect cheese and bread texture! learn more

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This post contains affiliate links! Thank you in advance for your support! xx

Classic Caprese is a forever-loved classic for a few reasons. For one, it’s easy. All it takes is 4 ingredients and 5 minutes to throw er’ together. Two, it’s stunning. Juicy red tomatoes, the bright white of fresh mozza, and vibrant green basil, all tied together with the dark contrast of a balsamic reduction. And three, it’s DELICIOUS. For real though - who can say no to Caprese?

When I saw Heirloom tomatoes at the grocery store the other day, I immediately started to crave a nice, fresh Caprese salad. And while the classic isn’t something that needs tampering, I can never seem to make things the way everyone else does. Plus, that would be super boring for you ;)

So, I decided to jazz this one up by adding some homemade pesto, a bit of fresh parm, and by making my own 2-ingredient mozzarella. COOL HEY.

PS - If you’re following along with my Hungry Hungry Millennials series, this is the ASHLEY plate. Here’s the video! 😘

This is one of the most versatile snacks, apps, sides (whatever you want to call it) when it comes to pairings! I was reeeally craving a spritz (as I tend to do when it’s gorgeous out and I’m making Italian food), but if you’d prefer wine, keep scrolling!

I ended up going with a delish Campari spritz. Campari is similar to Aperol, just a tad more bitter. I personally like to balance this with a teeny bit of sweetness, and I find freshly squeezed clementine juice is perfect for this! It’s sweet and tart, and plays so nicely with Campari’s bitter orange and herbal notes.

I don’t usually measure for my spritzes, but I usually like to go with a 1:2 ratio of liqueur to bubbles. Here’s how I made it:

RECIPE: Sweet Clementine Campari Spritz

• Ice

• 2oz Campari

• 4oz Bubbles (Prosecco or Cava; Prosecco is the most common, but I used Cava since I had an open bottle!)

• Juice from 1 small clementine

• Juice from 1/2 a lime

Add ice to a wine glass, followed by Campari, bubbles, clementine juice, and lime juice. Garnish with a lime wheel (or orange, whatever your heart desires) and ENJOY!

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Here are my top 3 wine pairing suggestions for anything Caprese:

1. PROSECCO!! Always amazing. Whether you go with classic Prosecco or Rosé, you reaallllly can’t go wrong. I love this Nino Franco Prosecco Superiore, but affordable classics like the Kirkland Signature Asolo Prosecco / Kirkland Signature Prosecco Rosé, or Lamarca Prosecco would be great!

2. Crisp Italian whites like Vermentino, Verdicchio, Gavi, Soave, or Pinot Grigio. And since this specific recipe includes pesto, I would lean towards the first two for their herbal notes!

3. Rosé ALL DAY. I know, I’m obsessed. It’s just such a wonderful food wine!! I love any crisp Rosé (still or bubbly) with Caprese, but with this pesto-filled recipe, a Grenache-based Rosé from the South of France is perfect👌🏻

If you prefer red wine, stick with a light to medium-bodied, herbaceous red with high acidity, like Barbera D’Asti from Piedmont, Italy, or Cabernet Franc from the Loire Valley, France.

• Mini Caprese Baked Brie Bites & Prosecco

• Baked Caprese Dip with Crispy Prosciutto & Barbera D’Asti

• Tomato Pesto Confit Burrata

Pesto Caprese Tower

The recipe below includes my homemade pesto recipe, as well as ingredients and directions for creating your Pesto Caprese Tower. This was my first time making homemade mozzarella, so I’m in no position to share my own recipe! I followed this recipe, but I had to make some adjustments as I went. I think this one seems a bit more precise, and give it a go next time.

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IYKYK! I was recently introduced to the Costco queso dip (by La Terra Fina), and I was determined to recreate it. It’s so fluffy, creamy, perfectly flavoured, and I nailed it.

P.S. This is one of the SEVEN Cinco de Mayo dips I made for my Cinco de Mayo Dip Dinner Party Menu! Check it ouuuuttttt:

My pick: Nortico Alvarinho (P.S. Alvarinho = Albariño)

I was drawn to this wine by the stunning label (as always), and I’m SO happy to say the wine matched its beauty!! From Portugal’s Minho region, which was new to me!! It’s the northernmost wine region in Portugal, close to Spain’s Rias Baixas (aka the home of Albariño), and it’s wonderful. Crisp, textured, a bit salty and fizzy, made sustainably, and I love it.

I love how Alvarinho has the crisp acidity to counter the creamy dip, the vibrant citrus and green apple flavours to complement the spice + savoury peppers, and the structure to hold up to all the richness and flavour!

Pairing Alternatives

You can replace this one with other zesty & salty whites (click here for a list), or go for a bold, spicy rosé from Tavel, an off-dry Riesling or rosé (because it does have a bit of a kick to it, so the leftover sugar is nice), or sparkling rosé!

Or, of course, you can go with a MARGARITA!!!!

COPYCAT Costco Queso Dip Recipe

Time: 10 minutes active; 4+ hours fridge time.
Makes: 3 cups (serves 6-8 comfortably)

Printable Recipe Card - Copycat Costco Queso Dip

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• Cheese grater

• Cutting board

• Knife

• hand-mixer

• Mixing bowl

• 1 cup (8 oz block) softened cream cheese

• 1 cup full-fat sour cream

• 1 tbsp corn starch

• 1/2 tsp citric acid

• 1 cup aged cheddar, shredded

• 1 cup Monterey Jack, shredded

• ½ red bell pepper, finely diced

• 1 poblano pepper, finely diced

• 2-4 tbsp pickled jalapeños, chopped (see notes)

• 2 tsp pickled jalapeños brine (see notes)

• 2 cloves garlic, pressed

• 1 tsp garlic powder

1. Prepare all ingredients (grate cheese, finely dice peppers)

2. Add cream cheese, sour cream, corn starch, and citric acid to a medium-sized mixing bowl. Using a hand-mixer, whip until light and airy.

3. Add the remaining ingredients to the same bowl and mix to combine.

4. If time allows, leave in the fridge overnight for the flavours to meld. (Highly recommend!)

5. Serve it cold or hot! To heat, microwave in 1-minute intervals, stirring between each, until the dip is heated through and the cheese melted.

MAKE IT HOT!

Oven Instructions:

• Preheat oven to 400 F.

• After combining all the ingredients for the dip base, transfer to an oven-safe dip dish and top with the reserved cheddar.

• Bake for around 20 minutes, or until the dip is heated through and the cheese is melted and bubbly.

• Remove from the oven and add remaining toppings and garnish of choice.

Microwave Instructions:

• Combine all the ingredients in a microwave-safe mixing bowl, then microwave in 1-minute intervals, mixing well between each minute until the dip is heated through and the cheese is melted.

• Transfer the hot dip to an oven-safe dip dish, top with the reserved cheddar, and broil for 2-3 minutes, or until the cheese is melted and bubbly.

• Remove from the oven and add remaining toppings and garnish of choice.

Ingredient Highlights:

• Cornstarch: The purpose of cornstarch in this recipe is for structure and texture. When you dive into the storebought costco queso dip, you’ll notice it has an airy, whipped texture. This is mainly a product of the cornstarch + a good whipping. The cornstarch helps keep that whipped air in place, giving it that lovely lift and airy texture. I played around with the amount of cornstarch (from none to the 1 tbsp I added in the final recipe) and honestly it was delicious everytime! I preferred the texture with more cornstarch, but if you’re unsure, whip it without cornstarch then taste, then add 1/2 to 1 tsp at a time and stop when you’re happy with it!
  

• Citric acid: I know this isn’t an ingredient that most people have on hand, BUT it’s is in the ingredient list for the Costco queso, so I decided to include it! Citric acid is an isolated form of the acid found in citrus (like lemon/lime), so it acts as a flavour enhancer and ups the freshness and acidity. Citric acid is actually affordable and accessible (you can order a bag on Amazon for around $10 that will last you FOREVER), but you can replace the citric acid with lemon or lime juice if you don’t want to purchase it! P.S. 1/2 tsp citric acid = juice from 1 lime or lemon
  

• Spice level: This dip will get spicier as it sits! My final and favourite copycat version ended up being spicier than the storebought version, with 1/4 cup chopped pickled jalapenos (yes it’s a lot, but I love me some spice!) and 2 tsp pickled jalapeno brine. If you prefer less spice, go with the lower part of the range (2 tbsp chopped pickled jalapenos, and either omit or limit 1 tsp pickled jalapeno brine).

  ---

  CLICK HERE for the full index of Wine & Dip recipes + pairings 🍷
  I hope you love this one, and as always, thank you for being here 💛 Your support means the world to me!!

What you’ll find in this post:

• The Menu: A printable menu + editable menu template

• The Recipes + Pairings:

  • 10 printable recipe cards (7 dips, 3 cocktails)

  • Recommended wine pairings/alternatives and dippers

• The Game Plan: To help you throw your own epic Cinco de Mayo dip dinner party)

  • Interactive grocery list

  • Printable food prep schedule + checklist

  • Decor inspo and tips

  • Planning and execution tips

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I created this recipe with one thing in mind: MEGAN.

Who’s Megan, you ask? Well, it’s actually “Meghan” (I went with the most common spelling), and she was my muse for my “What to feed your friend named Megan” video.

I haven’t officially named this series, but I unofficially call it “Hungry Hungry Millennials,” which I thought up after looking at my current Instagram demographics. 96% women, 67% millennials. Just a bunch of wine and snack-obsessed Sarahs, Megans, Ashleys, Jessicas, Jennifers, Amandas, and Stephanies. (To name a few.)

I did some research on common personality traits associated with popular millennial women's names. Obviously, that “research” isn’t rooted in much, but it CRACKED me up how accurate they are!!

For example, common personality traits for Megans: Kind, loyal, practical, methodical, competitive, athletic, strong-willed.

This fit one of my closest friends (Meghan) to a T. She’s that always-there-when-you-need-her, will-do-anything-for-her-girls kinda friend. She’s strong-willed, she’ll never miss a WOD, she’s competitive as shit, and she’s ALWAYS down for a glass (or three) of rosé.

She’s also told me several times that she loves my classic dill pickle dip, so I made a new one in her honour. And in honour of all Megans.

PS!! I also recently made a Sarah plate (my Boursin-Stuffed Pepperoncini Burrata Plate & Frozen Tomatini), and the common personality traits were spot on for my best friend Sarah! So fun. Here’s the video if you missed it:

More pickle dip recipes:

• Dill Pickle Dip & Sauvignon Blanc

• Fried Pickle Dip & Pecorino

• SPICY Dill Pickle Dip & SPICY Sauvy B

For all Dill Pickle Recipes: Go to Recipe Index → By Popular Ingredient (Pickles)

More quick & easy dips paired with rosé:

• Caesar Salad Dip with Radicchio & Rosé

• Cajun Shrimp Dip & Rosé

• Volcano Roll Dip & Rosé

For all rosé pairings: Go to Wine Index → Find Recipes by Wine Style (Rosé)

My goal for this pairing was to keep it simple, accessible, bright, and delicious. And rosé checked all the boxes.

My Pick: Casa Santos Lima ‘Joya’ Rosé

I’m a sucker for Provence rosé from Southern France, but my goal this Spring/Summer is to branch out and share some different styles from other wine regions around the world. This Portuguese rosé caught my attention for three reasons:

1. The price (less than $20 CAD) — AKA accessible.

2. The lower alcohol percentage (around 10% ABV) — AKA likely off-dry, but probably not super sweet.

3. It’s rating on Vivino (3.9), and the general positive vibe of the reviews — AKA people are into it.

Side note: I love Vivino ratings since they’re basically crowd-sourced reviews. I don’t look at them to determine if a wine is “good” or not, but rather to see what the average person thinks of it.

I loved the idea of a deliciously fresh, crisp, fruit-forward rosé with a hint of sweetness to pair with this savoury, cheesy, pickle-forward dip. And it was awesome!! The kind of wine that can only be described as crushable, with an equally crushable dip.

If you can’t find this one, here are some other rosés that would be great:

• Fabres en Provence ‘Cotes de Provence’ Rose

• Mary Taylor Agenais Rose

• The Pale by Sacha Lichine Rose

OR here are my top 3 alternatives for this dip:

1. Sauvignon Blanc (or other zesty & herbaceous whites)

2. Bubbles! Prosecco, Cava, or Pet Nat; Rosé or not — they’d all be great!

3. Orange wine could be fun!

Cheesy Chicken Pickle Dip

Cheesy Chicken Pickle Dip - Printable Recipe Card

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Makes: 4 cups
Active time: 10 minutes (with optional 1+ hour in the fridge)

An easy, protein-packed, pickle-forward dip that you will keep coming back to. This one can be left as a cold chip dip, or heated up for an absolutely delicious hot cheesy dip!

• Knife

• Cutting board

• Mixing bowl

• Dip dish

NOTE: You can also make this a hot dip using the oven or microwave. If using the oven, make sure you choose an oven-safe dip dish. If using the microwave, make sure you choose a microwave-safe mixing bowl and an oven-safe dip dish (for broiling)

For the dip:

• 2 cups shredded rotisserie chicken (see notes)

• 2 cups dill pickles, finely chopped

• 2 cups aged cheddar, finely shredded (reserve 1/2 cup for topping)

• 1 cup (8oz block) room-temperature or softened cream cheese (see notes)

• 1 cup high-fat sour cream (I recommend 14% or 18% MF if you can find it)

• 1/2 cup mayonnaise

• 1 lemon, juiced (around 2 1/2 tbsp fresh lemon juice)

• 3 tbsp fresh dill, finely chopped (reserve around 1 tbsp for topping)

• 3 tbsp fresh chives, finely chopped (reserve around 1 tbsp for topping)

• 2 tbsp pickle brine

• 2 tsp dijon mustard

• 2 tsp hot sauce

• 2 tsp garlic powder

• 2 tsp onion powder

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• Salt to taste

Optional toppings:

• Reserved finely shredded cheddar

• 1/4 cup cheesy cracker crumbs (like Cheez-its or Goldfish) *add 1/4 cup crackers to a ziplock bag, seal, and crush with a rolling pin (or wine bottle 😉)

• Reserved chopped herbs (dill and chives)

Optional Garnish:

• 3 pickle slices

• Dill sprigs

Dippers:

• Salt & Vinegar kettle chips (alternatives: Honey Dijon, Spicy Dill Pickle, Jalapeno Cheddar)

• Cheez-its, RITZ crackers, mini naans

1. Prepare all ingredients: Shred the rotisserie chicken (see notes), chop pickles and herbs, shred the cheese, and soften the cream cheese if needed (see notes).

2. Set aside some shredded cheese and herbs for the topping, then add all ingredients (except for the salt) to a medium-to-large mixing bowl. Stir to combine, taste, then add salt to taste and adjust other ingredients as desired. If time allows, cover and refrigerate for at least 1 hour for the flavours to meld.

   (2 cups shredded chicken, 2 cups chopped pickles, 1 1/2 cup shredded cheddar, 1 cup softened cream cheese, 1 cup sour cream, 1/2 cup mayonnaise, juice from 1 lemon, 2 tbsp chopped dill, 2 tbsp chopped chives, 2 tbsp pickle brine, 2 tsp dijon mustard, 2 tsp hot sauce, 2 tsp garlic powder, 2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne pepper)

3. If you’re making this a hot dip, skip to the MAKE IT HOT section below. If serving cold, transfer dip to your dip dish, add optional toppings/garnish, and serve with dippers of choice and a big ol’ glass of rosé!!

   (1/2 cup finely shredded cheddar, 1/4 cup cheesy cracker crumbs, 1 tbsp chopped dill, 1 tbsp chopped chives; Garnish: dill sprigs and 3 pickle slices)

Shredding the chicken:

The easiest way to shred a rotisserie chicken is to refrigerate it first! Once it’s cold, pull off the chicken breasts, remove the skin, and then pull the meat apart.

Softening the cream cheese:

I always recommend softening the cream cheese so you can easily mix it with the other ingredients without leaving big chunks behind. I find the best way to do this is to microwave the cream cheese (in a microwave-safe bowl) for around 30-60 seconds (30 seconds for half an 8oz block, 60 for a full block).

Alternatively, just leave it out of the fridge until it reaches room temperature, and it should be easy to mix in :)

Adjusting to taste:

As with most of my dip recipes, it’s important to taste and adjust the ingredients before committing. Different product brands will have different flavours, salt, acidity, etc. For example, cream cheese can vary in flavour depending on the brand (ps. if you’re in Canada, Superstore’s No Name cream cheese is not great!!), and some pickle brands will be more intensely salted and vinegar-forward than others, or have added flavours (like garlic). So, depending on the brands you use, you may need to adjust things like salt, acidity, spice, etc. Here’s a general guide to help you out:

• Salt: I always recommend tasting the dip base before adding any salt, then adding some “to taste” from there.

  • For more salt, you can either add actual salt or salty things (in this case, pickles or pickle brine).

  • If it’s too salty, you can increase the acidity or fat. For this dip in particular, you would want to add more fresh lemon juice or sour cream (instead of pickle brine or mayonnaise, which are both salty).

• Acid:

  • For more acidity, add more pickle brine or lemon juice.

  • If it’s too acidic, add more fat (mayonnaise, sour cream, cheddar)

• Spice/heat:

  • For more spice/heat, add more hot sauce or cayenne pepper.

  • If it’s too spicy, add more fat (mayonnaise, sour cream, cheddar)

• Flavour: For more flavour, you can add more

  • salt or acidity (pickle brine, lemon juice) *pickle brine is awesome because it’s both!!

  • flavour (herbs, dijon mustard, garlic powder, onion powder, or anything else you think would be delicious in this dip!!)

• Texture:

  • If it’s too thick, add

    • more pickle brine or lemon juice (if it could also use more acidity)

    • more mayonnaise (start with around 1/4 cup, then add more from there if needed)

    • around 1/4 cup whole milk (1-2 tbsp at a time), mixing between each addition until you reach your desired consistency.

  • If it’s too thin, add more shredded chicken, cheese, or chopped pickles (the chicken will be the most effective, then the cheese, then the pickles).

MAKE IT HOT!!

This dip is fantastic cold, but it’s a TREAT heated up. You can do this in the oven (like a classic baked dip) or in the microwave (so easy, so delish).

Oven Instructions:

• Preheat oven to 400 F.

• After combining all the ingredients for the dip base, transfer to an oven-safe dip dish and top with the reserved cheddar.

• Bake for around 20 minutes, or until the dip is heated through and the cheese is melted and bubbly.

• Remove from the oven and add remaining toppings and garnish of choice.

Microwave Instructions:

• Combine all the ingredients in a microwave-safe mixing bowl, then microwave in 1-minute intervals, mixing well between each minute until the dip is heated through and the cheese is melted.

• Transfer the hot dip to an oven-safe dip dish, top with the reserved cheddar, and broil for 2-3 minutes, or until the cheese is melted and bubbly.

• Remove from the oven and add remaining toppings and garnish of choice.

CLICK HERE for the full index of Wine & Dip recipes + pairings 🍷

I hope you love this one, and as always, thank you for being here 💛
Your support means the world to me!!

I’ll never forget the meal that was delivered to my hospital room the day after I delivered my baby girl. It was my very first meal post delivery, and I was STARVING. I was so ready to devour whatever it was — I’m usually oddly into hospital/airplane-like meals — and then I saw it.

A flimsy piece of overcooked salmon, boiled vegetables, a peach yogurt cup, and probably something else I refuse to remember. My immediate thought was helllllll to the NAH, this is not it. And of course, my hormone-ridden self cried. I was ravenous, but there was absolutely no way in hell that would be my first meal postpartum.

If it was in any way realistic, I would have LOVED my I’m Not Pregnant Board, but my husband swooped in with something that, in contrast to the gross-ass salmon, was pretty darn perfect. A giant, cheesy, creamy Croque Monsieur sandwich. And a brownie. And omg was it ever awesome.

As I ate my perfect sammy, I thought: I need to make Croque Monsieur Dip. (Because obviously, making dip is what I should be thinking about less than 12 hours after giving birth.)

Well, it took me 20+ months, but I finally made it.

And it was perfect.

What the heck is this “Croque Monsieur”?

Croque Monsieur is a classic French grilled-cheese-like sandwich that translates to “Mister Crunch,” which is just so fun to say. They’re usually loaded with béchamel (a basic buttery white sauce), loads of Gruyère, and high-quality ham, then baked until the bread is nice and crispy on the outside. SO GOOD, so comforting, and so perfect for a dip.

About the Dip

I wanted to stay true to the classic sandwich, so I basically created a deconstructed version.

I made a Mornay sauce — a cheesy béchamel made with Gruyère — for the base, and for the ham, I went with good ol’ Canadian Bacon (more commonly known as back bacon) because I didn’t really feel like spending $40 on a good-quality ham.

I topped the dip with some fresh herbs and crushed RITZ crackers (a simple alternative to buttery bread crumbs), and for the dipper I went with TINY TOASTS!!!!! A last-minute addition that tied it all together. They’re actually called “Paris Toasts”, and I’m for real obsessed. Tiny, cute, crunchy little toasts made in France that we’re lucky enough to have in Canada! They're very plain and low in salt, which is exactly what you want alongside a dip this rich and flavourful! Annnnd they bring the crunch factor, which we obviously need for a dip called Mister Crunch.

Here are 3 more creamy, cheesy, French-inspired dips + wine pairings:

• Creamy Hot Mushroom Dip & Beaujolais

• Brown Butter Sage Champagne Cheese Dip & Champagne

• 4-Cheese French Onion Dip & Beaujolais

This dip is rich.

That buttery sauce, all the cheese, the salty, fatty ham — all of it together is next-level delicious + next-level heartburn-inducing. But as usual, WINE IS HERE to save the day.

If you’re new to Wine & Dip, this is such a great example of what it’s all about:

Dip is inherently creamy, usually salty, and when it comes to my recipes, there’s no shortage of fat. (Because fat = delicious.) When we have creamy, salty, fatty things, it’s always a win to have a drink to pair with it that cleanses the palate and keeps you coming back for more!

Wine is naturally acidic, and that acidity is what makes it refreshing and such a great friend to dip. But of course, not all wine pairs with all dips. We’re always looking for mutually beneficial pairings. A wine that makes the dip better, and ideally tastes better paired with the dip!

For Croque Monsieur dip, we want a wine that’s creamy and rich enough to stand up to the rich dip (think oaked chardonnay), but also one with enough acidity to refresh the palate between bites. This is exactly what we get with a white Bordeaux blend — a dry white wine style from Bordeaux (France) that’s usually a blend of Sémillon and Sauvignon Blanc. Sauvy B’s acidity + Sémillon’s creaminess = one of the best possible pairings for this dip! And of course, French wine + French food = always a solid choice.

My Pick: Clos des Lunes ‘Lune d’Argent’ Bordeaux Blanc

I just love this one. It tastes like springtime and happiness.

A classic white Bordeaux blend made from 70% Sémillon and 30% Sauvignon Blanc. It’s dry, medium to full-bodied, with a lush, creamy texture from the Sémillon (+ a bit of oak again) and lovely, balanced acidity thanks to the Sauvignon Blanc.

For flavour, it has that refreshing lemony citrus, sweet white peach, fresh flowers, honey, bees wax (LOVE this in wine), and that stony minerality I can never get enough of. The perfect rich yet refreshing white you can easily crush without food,

But just TRY IT with the dip.

Similar wine styles that would work with this dip:

• Northern Rhone White (single-varietal or blend) like Viognier, Marsanne, Roussanne, and Grenache Blanc.

• White Burgundy from France, or oaked Chardonnay from a cooler climate (like Canada!)

• Oaked chenin blanc, either from South Africa (often from Swartland or Stellenbosch), or France’s Loire Valley (Vouvray or Anjou)

• Pinot Gris from Alsace, France, or again — from Canada!

Top 3 alternative wine pairings for this dip:

1. CHAMPAGNE!!! This would hands-down be amazing.

2. Medium/bold rosé, like one from Tavel or Côtes du Rhône

3. If you would rather red wine, go for a light, crisp red like a light pinot noir from France (from Burgundy or the Loire Valley) or from Germany (usually from Pfalz)

Makes: 3 cups
Time: 30 mins

The classic and oh-so-loved creamy, cheesy French sandwich, but as a dip! And paired with a stunning white Bordeaux. This dip is ready in 30 minutes and will always impress!

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