Goat Dip

I suppose this dip came out of a necessity for nicety. Virginia, aka Scout, had been begging for a 'real' tea party for weeks and I finally had the time and fortitude to grant her wish. We decided on cucumber sandwiches because they come so highly recommended by Fancy Nancy. 

Cucumber sandwiches sound delightful: moist white bread, smooth texture, refreshing cucumber and good creamy fat. Unfortunately I have been mostly disappointed by dry bread and tasteless sandwiches. I set out to improve a bit on this traditional lady's luncheon food.

Gathering whatever I found that might be of use from the fridge, I soon started plopping things in the food processor. It turned out better than I could have hoped, mostly due to the goat cheese that needed using. For the sandwiches I merely spread the Goat Dip on potato bread, and a favorite of you know who, and cut off all the crust. I sometimes use a cookie cutter to make shapes for the kids. The Goat Dip is really great as a crudites dip and has become my go to for parties. Its easy to make and doesn't heat up the kitchen during the summer months.

Goat Dip. Photo and Recipe by Anna Sindelar

Goat Dip

Makes 3 cups. Great on sandwiches or a dip for veggies and chips. 

Ingredients:

3-4 Persian Cucumbers or 1 large American cucumber, sliced thinly 

3 tsp salt

5 oz Goat Cheese

6 oz Cream Cheese, cubed

1 clove garlic, finely chopped

1 tsp parmesan, grated

1/2 tbsn assorted herbs: lavender, savory, sage, rosemary

Salt if necessary

Directions:

Toss cucumber slices with salt. Arrange slices up the side of a colander and let sit for 30-60 minutes. Pat cucumbers dry and dust off excess salt. Process cucumbers, herbs, garlic and parmesan in the food processor until finely chopped. Add cream cheese and goat cheese and process until smooth. Add milk if texture is too thick. Refrigerate.

The Tea Party was a success!