From The Roost

The kale artichoke dip is just one of the many delicious shareables at The Roost in Longmont. At the restaurant, this cheesy dip is served with toasted focaccia. Executive director Matt Grimes recommends pairing it with a cocktail made with Loveland-made Spring 44 Gin. “Tart pomegranate and fresh citrus highlight the botanicals in the locally made Spring 44 Gin,” he says. “This cocktail perfectly complements the nutty flavors of the artichoke, and richness of the cheese in this dip.”

Kale artichoke dip recipe
1 tsp garlic
1 Tbsp yellow onion, small dice
1 cup lacinato kale (thinly sliced)
1 Tbsp olive oil
Pinch ground black pepper
Pinch kosher salt
Pinch red pepper flakes
¾ cup artichokes, roughly chopped
¼ cup cream cheese, room temp
1/3 cup cheddar, shredded
3 Tbsp parmesan, shredded

Sweat onions, garlic, kale and oil in a pan over medium heat. Once the kale is wilted and soft, add the artichokes, salt, pepper and red pepper flakes. Once everything is hot, turn off the heat. Stir in all the cheese and mix until fully incorporated. If you cook while it’s hot, place the mixture into an appropriately sized baking dish and bake at 350° for 5-7 minutes. If you make the mixture ahead of time and let it chill, bake at 350° for 15-18 minutes.

Pomegranate rosemary spritz recipe
1/2 oz lemon
1/2 oz grenadine
11/2 oz Spring 44 gin or vodka
3 oz Champagne

Add lemon, grenadine, and Spring 44 to a wine glass. Add ice and champagne to the glass. Garnish with pomegranate seeds and a rosemary spring halfway into the wine glass.

To make grenadine: Add 8 oz pomegranate juice and 1 cup sugar to a small pot, bring to a boil. Let simmer for 5 minutes.