We teamed up with 7UP to throw a travel party featuring an original cocktail and dips inspired by my 3 favourite travel destinations: Cairo, Tokyo & Los Angeles!

Beetroot Tahina (inspired by Cairo)

Prep Time: 5 minutes
Cook Time: about an hour
Makes: 2 ½ cups 

Ingredients

• 1½ pounds red beets, washed and stems trimmed  

• ¾ cup tahini paste 

• 5 garlic cloves

• 1 lemon, zested and juiced

• 1 teaspoon salt 

• ½ teaspoon black pepper

To Serve:

• Olive oil for drizzling

• Toasted, Crushed Walnuts

• Fresh Pomegranate Seeds

• Mint/Parsley leaves

Directions

1. Preheat oven to 400 degrees. 

2. Prepare beets by placing in a shallow baking dish along with 3-4 tablespoons water. Cover tightly with foil and roast until fork tender, about 45-60 minutes. 

3. Remove skins between two paper towels and place beets along with tahini, garlic, lemon juice, lemon zest, salt, and pepper in a food processor and blend on high until smooth. 

4. Place labne and olive oil in another bowl 

5. To serve - spoon mixture into a dip-size bowl and garnish with a drizzle of good quality olive oil, crushed walnuts, pomegranate seeds, mint and parsley. Serve with warmed pita and assorted veggies.

Red Miso Eggplant Dip (inspired by Tokyo)

Prep Time: 10 minutes
Cook TIme: 25 minutes
Makes: 2 ½ cups 

Ingredients

• 4 japanese eggplants (or 1 large eggplant, about 1 pound) 

• 3 tablespoons cup red miso

• 1” piece of ginger, grated fine 

• 2 tablespoon sesame oil 

• 2 teaspoons soy sauce 

• 1-2 tablespoon rice wine vinegar 

• Garnish with fresh chopped cilantro

• Toasted Sesame Seeds for garnish

Directions

1. Place eggplants directly on a gas burner, cooking over medium-high heat. Cook until tender and charred, turning occasionally. 

2. Remove from heat and place eggplant in a shallow bowl, covering tightly with plastic wrap. Allow to steam for 5-7 minutes.  

3. Meanwhile prepare miso by heating a skillet over medium high heat. Add red miso, garlic, ginger and sesame oil to the pan and cook for about 2-3 minutes until toasty brown and caramelized. Remove from heat. 

4. Remove plastic wrap and carefully slice down the middle lengthwise, scooping out the flesh of the eggplant. Repeat with remaining eggplant. 

5. Place eggplant in a food processor along with caramelized miso mixture and remaining ingredients. Blend mixture until smooth. Pour into a dip bowl and garnish with toasted sesame seeds, fresh shiso and serve with rice crackers or cucumber slices. 

Dungeness Crab and Spinach Dip (inspired by Los Angeles)

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: about 3 cups 

Ingredients

• 2 tablespoons butter for buttering baking dish 

• 6 ounces cream cheese, softened to room temperature

• ⅓ cup heavy cream 

• 1 shallot, minced fine

• 1 tablespoon garlic, minced 

• 4 cups spinach, washed, dried and chopped 

• 1 cup marinated artichoke hearts, drained and chopped 

• ½ cup finely grated parmesan cheese, divided

• 8 ounces Dungeness Crab, jumbo lump picked-through 

• 1 lemon, zested and juiced 

• Salt and pepper to taste

• 1 tablespoon hot sauce (optional) 

• Garnish with chopped parsley 

Directions

1. Preheat oven to 350 degrees and prepare a 1-quart baking dish or small cast iron.

2. In a bowl whip cream cheese until smooth, stream in heavy cream and mix again until creamy.  

3. Stir in shallots, garlic, spinach, artichokes, cream cheese, heavy cream, ¼ cup parmesan cheese, dungeness crab, lemon zest and lemon juice. Stir to combine, seasoning with salt, pepper and hot sauce if using. 

4. Spread mixture evenly in prepared baking dish and top with remaining parmesan cheese. Bake until golden and bubbly, about 20-25 minutes. Serve hot with sourdough baguette slices or fresh tortilla chips.  

The Wayfarer: the traveller’s cocktail

Prep Time: 5 minutes

Makes: 2 cocktails 

Ingredients

5 ounces Choya Umeshu (Japanese Plum Wine) 

2 ounces fresh cane juice 

1 ½ ounces fresh lime juice 

1 ½ ounces Mezcal 

Ice for shaking 

1 - 12 ounce can of 7up 

Saladito (Chili Plum Candy) for garnish, optional 

Directions

• Place choya umeshu, fresh cane juice, lime juice and mezcal in a shaker. Top with ice to fill and shake vigorously for 10-12 seconds.

• Pour mixture into 2 margarita glasses top with more ice, 1-2 ounces of 7up per cocktail and garnish with saladito. Enjoy immediately. 

The fun doesn’t stop there!