Since moving to LA, we’ve become house/dog-sitting extrordinares. Meaning not much more than, we (mainly Richie) are good at taking care of a cute dog named Ruby.
So when my cousins head out of town, we move into their house. We love it because 1) grill 2) back yard 3) GRILL! And even though I always say we aren’t “dog people” we do love having a pet for a month or two out of the year. My cousins love food as much as I do, and it was in their kitchen where I got totally hooked on maldon sea salt. So much so that I refuse to use anything else. Most recently, it’s where I discovered a cucumber & dill goat cheese. Because last time we were there, we had special instructions to “eat the goat cheese!”
You don’t need to tell me to eat goat cheese twice…
It was a delicious and ultra-fresh goat cheese (from the farmer’s market) specked with cucumber and dill. We loved it. So naturally, I re-created it shortly thereafter.
While I could never choose my favorite cheese, goat cheese ranks with the best of them and I love this version. It’s fresh and totally perfect for summer.
The wonderful thing about this cheese is that it is good on just about everything. It’s reminiscent of the classic cucumber and dill creamy salad and the possibilities are endless. Bagels, pita chips or crackers – it’s all good. If you want to be especially virtuous, spread on cucumber slices!
Let’s eat cheese!
nutrition facts: 139 calories, 12 grams of fat, 7 grams of protein, 2 grams of carbohydrates, 0 grams of fiber
P.S. What kind of recipes you would like to see here (healthy or a particular type of diet, kid-friendly, gourmet, quick dinners, 5-ingredients or less, etc.) I’d love for you to add your input!
Cucumber & Dill Goat Cheese
Prep Time: 10 minutes
Keywords: appetizer snack gluten-free low-carb spring summer
Ingredients (2 cups, 8 servings)
- 11 oz goat cheese (give or take, it will work out fine with 9-12 oz)
- 1/2 english cucumber or regular cucumber (peeled and seeds removed)
- 1/4 cup chopped, fresh dill
- 1/4 cup chopped green onion
- 2 Tbsp olive oil
- salt & pepper
Remove cheese from fridge and let come to room temperature.
Grate cucumber with cheese grater and then squeeze all of the water out of it. Use a paper towel to remove as much water as you can.
Combine all ingredients and season with salt and pepper to taste.