I know you love chèvre and everything funky and tangy, but I have to admit I just don’t dig it. Unless it’s got “Cypress Grove” on the label, I generally steer clear. However, this fantastic recipe for goat cheese dip uses lemon juice and zest to counteract the funk usually found in chèvre and turn it into something dippable, spreadable, and fantastic on a cracker, a vegetable spear, or a sandwich. Summer in a spread!
Lemon Herb Goat Cheese Spread
Adapted from this recipe. As written here, this will make you a little more than a pint of spread, which is fantastic: it keeps well in the fridge and is great for snacking or sandwiches.
In the bowl of your mixer with the whisk attachment, add:
- 2 logs (16 ounces total) of soft goat cheese; I prefer the flavor of Laura Chenel‘s
- The zest of two lemons, and the juice of one lemon
- 1 shallot, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 1 cup whipping cream (the smallest carton they sell)
- 3 Tablespoons to 1/4 cup chopped fresh herbs: dill, thyme, rosemary, chives, oregano, marjoram. I use a mix of whatever’s fresh in the garden, and supplement with dried if needed.
Whip in the mixer until the herbs, cream, and chèvre are smooth and a little fluffy, about 2 minutes. Transfer to an airtight container, and refrigerate at least an hour. This keeps up to a week in the fridge, but it’s best within 3 days.