Now that spring is almost here and green is taking over the week... I thought I would share a simple fresh and easy cheese dip. Easy and fast and fit to eat with crackers or dip veggies.
Plus you get to make cucumber water...it is fun to make and adds great flavor to the dip.
If you have extra cucumber water it can be used to add to a citrus mint drink or even to spice up a martini...just in case you have had enough green beer.
Cucumber Goat Cheese Dip with Radishes and Scallions
From The Essential New York Times Cookbook: Classic Recipes for a New Century
This cookbook is just a food blogger's dream come true. So many great ideas to try from recipes that were previously in the the New York Times. Amanda Hesser and Merrill Stubbs also have a great food blog website http://www.food52.com/ It is a great community that has a ton of information about food and drink. You also can ask real time questions about anything food related and someone will answer your post. I found out a dozen ways to use chickpea flour....alas still have not used it, but maybe soon.
This dip can also be used as a salad dressing you would just need to use more of the tasty cucumber juice to thin it out. It would pair well with romaine lettuce.
2 large Cucumbers, peeled, plus 1 medium cucumber peeled and halved lengthwise, seeded and cut into a small dice
6 oz goat cheese (room temp)
8 radishes, trimmed and cute into a small dice
2 scallions, green parts only, thinly sliced
1 tablespoon chopped mint
1 teaspoon salt
Freshly ground pepper to taste
Raw veggies or crackers for dipping
Coarsely chop two large cucumbers and puree in the food processor. Skim off the foam and then strain through a fine mesh strainer.
Place goat cheese in a medium bowl, whisk in about 1/4 cup of the cucumber juice. Stir in the remaining diced cucumber. Add the radishes, scallions, and mint. Season with salt and pepper. Cover and refrigerate until cold.
Enjoy and smile!