BLUEBERRY TEA SPRITZ
Serves 4
500 mL (2 cups) Fresh Blueberries
500 mL (2 cups) water
250 mL (1 cup) sugar
80 mL (1/3 cup) lemon ginger tea
15 mL (1 Tbsp) fresh squeezed lemon juice
Club soda
Blueberries, for garnish
1 lemon, for garnish
In a medium saucepan add fresh Fresh Blueberries,
water and sugar. Bring to a simmer and use a spoon
to smash the berries as they cook, about 10 minutes.
Allow mixture to cool. Pour through a mesh strainer to
remove fruit pieces.
Add 30 mL (2 Tbsp) blueberry syrup to a glass, top with
lemon ginger tea, lemon juice and club soda. Garnish
with fresh blueberries and a lemon twist.
WARM CRUSTED DILL PICKLE DIP
65 g (1/2 cup) Kirkland Signature
Cream Cheese, softened
125 g (11/4 cup) Kirkland Signature Shredded Parmigiano
Reggiano Cheese
250 mL (1 cup) Kirkland Signature Greek Yogurt
5 mL (1 tsp) Kirkland Signature Crushed
Red Pepper, optional
5 mL (1 tsp) Kirkland Signature Minced
California Garlic
145 g (1 cup) dill pickles, diced
15 mL (1 Tbsp) fresh dill, chopped
60 g (1/2 cup) plain bread crumbs
60 g (1/2 cup) Panko bread crumbs
30 mL (2 Tbsp) unsalted butter, melted
Kirkland Signature Kettle Himalayan Salt Potato Chips
Preheat oven to 205 C (400 F). Spray a small baking
dish with cooking spray, set aside.
In a mixing bowl combine cream cheese,
250 mL (1 cup) of the cheese, Greek yogurt, garlic, pickles,
and dill. Pour the mixture evenly into the baking dish.
Toss together both bread crumbs and remaining
cheese and spread evenly over the dip. Drizzle with
melted butter and bake for approximately 15 minutes,
or until topping turns golden brown.
go for a
Serve with Kirkland SignatureTM Kettle
Himalayan Salt Potato Chips.
FRESH BLUEBERRIES
Itm. 57554
1108-23A-JuneBBQ-e.indd
CANp46_52_BBQ
EAST.indd7 52
KIRKLAND SIGNATURE
KETTLE HIMALAYAN SALT
POTATO CHIPS
Itm. 938492
2023-04-12 4:09
2023-04-13
9:53 PM
AM