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.