Call me crazy, but at the end of June I am packing up the family homestead and moving into town. I have mixed emotions about leaving our old farmhouse at the beach. It is a lovely spot to live and the farmhouse holds many of our family memories! However, Jana and I both knew this day would come, as we have simply outgrown the little farmhouse in the country and need more space. The light at then of the “packing up and moving process” tunnel is that our new home is beautiful and spacious, with an amazing outdoor space, including a pool! I can’t wait for my first swim at the end of a long moving day!

I stopped by the house yesterday for a lesson in pool operation and maintenance, I got the crash course. Admittedly, I am a little nervous about maintaining the pool, dealing with chemicals and now that I have had some time to think about it pool safety too! Having been to a couple of hum dinger bbq pool parties, I have picked up on a couple of good general pool/food safety tips.

1. Absolutely no glass cups, mugs, bottles or vessels of any type in the pool area, plastic water bottles and canned beverages are a go.
2. No food or drink in the pool, it can get really messy fast!

Another really good one I read in their change room said: Welcome to our “ool”. Notice there is no “p” in it? Please keep it that way! I like that rule.
Needless to say the word is now out with our friends, family and our children’s entire schools that we will soon have a pool. I am looking forward to having people over, the house is built for entertaining! Before deciding what to serve at your next pool party or outdoor party this summer first consider what type of party you are having.

The Family BBQ
Burgers, Dogs and Sausages with or without cheese and all the fixings, a Salad or two, Chips, Veggies and Dips, Popsicles, Juice, Soda and Drinks, would all be appropriate.

Kids Party (Tween and Teen)
Try sandwiches and wraps, fruit and veg tray, chips and dip, pitcher of juice/soda spritzers and ice cream sandwiches. Serve and observe from a distance for their safety and yours, without being too embarrassing.

Kids Party (Parent and Tots)
Cheeses, fruits and crackers along with sandwiches or wraps, veggies and dips, fresh fruit skewers, water and juice should please picky eaters and the little kids too!

Adults Only (Day and Night)
Dress it up a little with finger appetizers and hors d’oeuvres, which can be served room temp, cold, hot out of the oven or fresh off the grill along side Creative Cocktails. Instead of burgers and dogs, try planked salmon and lambs chops or what about creating a visually interesting layered dip in a clear plastic vase or bowl; it really takes chips and dip to a whole new level!

Ultimate Layered Party Dip
Serves: a crowd
25 minutes
35 minutes plus chillin’

2 cups (500 mL) diced vine ripe red tomatoes
4 cups (1000 mL) shredded green leaf lettuce
1 bag (340 g) Compliments cooked, peeled and deveined Pacific White Shrimp, [1] defrosted
½ cup (125 mL) finely diced red onion
3 tbsp (45 mL) finely chopped fresh cilantro
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) Compliments Extra Virgin Olive Oil [2]
½ tsp (3 mL) freshly ground black pepper
1 1/2 cups (375 mL) guacamole
1 ½ cups (375 mL) Compliments Medium Roadhouse Salsa [3]
2 cups (500 mL) Compliments Light Sour Cream [4]
2 cups (500 mL) Compliments Finely Shredded Pizza Cheese Blend [5]
½ cup (125 mL) fresh finely sliced chives
2 bags (240g each) Compliments [6] Multigrain Tortilla Chips [7]

1. Prepare the lettuce and tomatoes as needed. Wash and dry the shrimp, remove their tails, chop them up and mix them in a bowl with the diced red onion, cilantro, lime juice, olive oil and black pepper, set aside. Measure out remaining ingredients.
2. You can layer your dip any way you like, but here is what I did: Place half of the lettuce in a tall clear serving vessel, top with half of the diced tomatoes, half of the shredded cheese and half of the sour cream. Sprinkle with half of the chives, cover with all of the shrimp mixture and then the salsa. Cover with the remaining lettuce and tomatoes, then all of the guacamole, the last of the cheese and finish it of with the remaining sour cream and fresh chives.
3. Cover and refrigerate until needed.
4. Serve with the tortilla chips and enjoy!

Nutritional Analysis per Serving:
Energy: 150 kcal
Protein: 9 g
Fat: 6g
Saturated Fat: 2.5g
Cholesterol: 45 mg
Carbohydrates: 14g
Fibre: 1g
Sodium: 400 mg
Potassium: 137 mg

This dip looks impressive, tastes great and is easy to put together. I like to have fun with food presentation, especially at parties. Building this layered dip in a taller container really accentuates the layered effect, but it would equally whimsical serve in a round fish bowl or beach bucket.

Have fun with your food!
Chef Ryan Skelton