Okay, so I know this Dirty Martini Labneh isn’t going to win any popularity contests anytime soon. But if you happen to be a dirty martini fan and your favorite garnish is blue cheese-stuffed olives, then welcome to heaven. I realize this is a fairly niche market. But even niches deserve some individualized attention. This dip features homemade garlic-spiked labneh blended with creamy gorgonzola cheese kissed with honey, gin, and dry vermouth. The dish is finished with a smattering of green olives, lemon zest, and finely chopped parsley. And this dip does its best work when paired with cream crackers. I mean, any cracker you fancy will do, it’s not an order per se. But it is a, um, forceful recommendation.

This recipe is part of a larger dinner party menu you can find on my Substack. The category is Italian Heatwave, and it features low or no-cook courses inspired by the food of Southern Italy. You can find the recipe booklet and a handy party prep schedule here.

Good bread, olive oil, and balsamic vinegar are a combination that can’t be improved upon. It’s tart, chewy, unctuous perfection. But can it be expanded upon? Can you “yes, and” a plate of dipping oil into a whole new territory. Apparently, you can! Behold this Bloody Mary Oil. This beauty boasts a pool of golden olive oil, flavoured with garlic, minced sun-dried tomatoes, finely chopped celery leaves, horseradish, and red wine vinegar. Essentially, if you can find it in a Bloody Mary, you will find it swimming in this oil. The result is a dip that can make a good baguette disappear in record time. This recipe takes approximately 5 minutes to prepare and requires no cooking. This is summer eating at its finest. So let’s dive right in!