Summer spreads, dippers and sippers

This article was originally published in July 2015

Hot summer days call for cool, hearty spreads that pair well with fresh vegetables and other crunchy delights. Check out three of our favorite spreads in the PCC Deli or make your own at home and then explore our suggestions for tasty dippers along with our favorite pairings for summer sipping.

PCC Vegan Cashew Spread

Toasted cashews are blended with onions, lemon juice, roasted red peppers and garlic to create a nutty, creamy spread that’s suitable for vegans and carnivores alike. Offering a generous helping of protein, it makes a fantastic layer on a veggie sandwich but is an equally perfect dip for crudités as a light lunch or satisfying snack.

Pair it with:

Slices of jicama, kohlrabi or radish

The fresh crunch of these raw veggies makes them ideal crudité candidates. Radishes and kohlrabi offer a light peppery punch while jicama is exceptionally crisp and juicy — and won’t brown or become soggy.

Syncline gruner veltliner or Bordatto “Basa Jaun”

Austrian native gruner veltliner combines racy apricot and citrus verve with notes of herb and white pepper, a fine accompanist to this spread. Or check out Bordatto “Basa Jaun,” a refreshingly tart, deliciously earthy Basque cider.


PCC Black Bean Hummus

A tasty twist on traditional hummus, this spread has the rich flavor of black beans with a touch of balsamic vinegar and classic, creamy tahini. Try it in a quesadilla; with tortilla or pita chips; or with slices of fresh bell pepper.

Pair it with:

Stacy’s Pita Chips

Choose from Simply Naked, which is “nothing but sea salt,” or Multigrain, which features a blend of six grains. These baked chips are Non-GMO Verified and make a great vehicle for hummus and other dips.

Ontañon Rioja “Ecologica” or Anchor Brewing “Steam” Beer

Dark, smoky cherries and berry fruit infused with savory hints make PCC-exclusive Ontañon Rioja “Ecologica” a winner (serve at cellar temperature on a hot day). Or savor the cool, crisp, hoppy goodness of an Anchor Brewing “Steam” Beer.


PCC Roasted Red Pepper and Olive Spread

Cream cheese takes a trip to the Mediterranean with this spread that features brined Kalamata olives and roasted red peppers. Smear it on a bagel or rosemary crackers or use it as a dip for pretzels.

Pair it with:

Belgian endive leaves

A member of the chicory family, endive’s crunchy, slightly bitter leaves pair nicely with creamy dressings and dips. Smear a little of the spread along each leaf, like you would a celery stick.

Ahtanum Ridge “Double R” or Schooner Exact “3-Grid” IPA

A PCC exclusive, Ahtanum Ridge’s “Rhône Ranger” is a whirl of perfectly ripe red and dark fruits, laced with wafts of gravel and high desert brush. Want something cold? Schooner Exact “3-Grid” IPA’s spot-on alliance of crisp hops and malt is just the ticket.


Smoked Salmon Spread

Make a classic salmon spread that is lightened up by using Neufchâtel instead of cream cheese. Serve with halved, roasted fingerling potatoes, rye toasts or celery sticks for dipping. Get the recipe »

Pair it with:

Roasted fingerling potatoes

Halve fingerling potatoes, drizzle them with olive oil, season with salt and pepper, and roast them in a 425° F oven until just tender, about 25 minutes. Allow to cool slightly before setting out for dipping.

Chinook cabernet franc rosé or pilsner

The bright, touching-on-tart red berry fruit in Chinook cabernet franc rosé is a great companion to the smoky richness of fish, while hints of spice play nicely with the savory notes in the spread. Try a crisp, lemony pilsner (Bayern, for example) if you’d rather have a beer.

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