My sister P. came to the cottage on the river for a final visit this season and brought with her a yummy dip/spread of her own design. I enjoyed it for a second time the following morning on toast, while watching fish jump and the cormorant fight the seagull for its favourite rocky perch. As you can see from the photo above, when I made it most recently, I used it to stuff a roasted pepper.
Very versatile this cheesy, lemony, garlicky stuff.
Very versatile this cheesy, lemony, garlicky stuff.
Ingredients:
- 140 gram package of chevre (soft goat cheese available in most grocery store cheese departments)
- grated zest of one lemon
- 2 cloves of garlic, finely chopped
- 3 tablespoons of plain yogurt
- 2 tablespoon of finely chopped fresh dill (also available at most grocery stores, in the produce department)
Blend all ingredients together in a small bowl with a fork. Serve with crackers, chips or veggies. Also good with cottage canape toasts (see post dated Aug. 17, 2012)
Editorial Notes:
You can use a food processor rather than a fork for blending the mixture if you prefer, but you'll lose a lot of dip on the blades. Plus, the food processor is an incredible pain to clean.
A smaller amount of dried dill weed (not seed) can be substituted for the larger amount (2 tablespoons) of chopped fresh dill called for in the recipe. But speaking from experience, the difference in flavour is staggering. Use fresh if you possibly can.
Editorial Notes:
You can use a food processor rather than a fork for blending the mixture if you prefer, but you'll lose a lot of dip on the blades. Plus, the food processor is an incredible pain to clean.
A smaller amount of dried dill weed (not seed) can be substituted for the larger amount (2 tablespoons) of chopped fresh dill called for in the recipe. But speaking from experience, the difference in flavour is staggering. Use fresh if you possibly can.
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