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:Â 139Â calories, 12Â grams of fat, 7Â grams of protein, 2Â grams of carbohydrates, 0Â 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
Instructions
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.
Mercedes
Oh my goodness what a great combination! I would love this on just about anything!
Emily
It’s good on just about anything!
sarah k @ the pajama chef
this sounds delicious! love cucumber & dill together. 🙂
Emily
Me too!
allie@sweetpotatobites
mmm now I know what to do with all the extra dill in our garden! 🙂
Morgan
Definitely making this weekend. And in response to your questions, kid-friendly recipes are always tested here:)
Emily
I might need to test out some recipes with Owen when you are here! 🙂
Anna Johnson
Yum!! I’ll have to try this! I’ve been using a lot of your recipes for inspiration lately so keep them coming! 🙂
Emily
Thank you for your support Anna!
Karla @ Foodologie
This is my kind of snack/appetizer! This would be fun to play around with different herbs like tarragon or thyme or rosemary. Did you have this with wine?
p.s. I love your salad recipes, more of those are always good 🙂
Emily
There is a good chance. 🙂
Taylor Barilla
Any chance you might be able to make this with a feta instead? Looks delicious!
emily (a nutritionist eats)
I think you would need to combine feta + cream cheese first, then add in the cucumbers and dill.
Brittney
Wow this looks amazing! WIll definitely be trying it out! 🙂
-Brittney