We picked our first cucumbers of the season a few weeks ago, and I immediately remembered this excellent sandwich spread that I discovered last fall towards the end of the cucumber harvest. We’ve already had it six or seven times. This is a twist on the cucumber dip recipe that is all over the Internet. Most of those recipes call for cream cheese, but I use chevre, which is a bit healthier than cream cheese.
4 small or 2 medium cucumbers, peeled
2 tablespoons mayonnaise
5 ounces chévre
1 green onion
salt and pepper to taste
After peeling the cucumbers, scoop out the seeds because otherwise the spread may be too watery. Shred the cucumbers into a medium mixing bowl. Add mayonnaise and chévre and stir until smooth. Snip green onion into 1/4-inch pieces and mix in. Add salt and pepper, and chill for a couple hours, if you have the time and patience. It will get thicker when it is cold, but it tastes fine, if you are in a hurry. This is really delicious on flat bread or crusty French baguettes.
This sounds really good! I know mine won't be as good, but maybe I should look for come chévre cheese in the store and try it. 🙂
We just made this Goat Cheese and Cucumber spread. We had it on 21 grain toast and it was delicious. I had to substitute yogurt for mayo and red onion for green onion but it was delicious with slice tomatoes on the side.
That’s great to hear! We’ve used red onions when we didn’t have any green onions!
I am on my way out to get my cucumbers now. Look forward to trying this.