Creamy Goat Cheese and Chive Spread

We all have those little ‘go-to recipes’ (aka, GTR), don’t we?  Sometimes it’s an emergency recipe for when people show up unexpectedly and you need to be able to make something in 5 minutes or less.  Then you have the GTR which is the guarantee, the hole in one, the recipe that everybody on the planet most people really enjoy.  This is, happily, both of those things. 

Creamy, garlicky, lemony, OH MY!  And goat cheese.  I heart goat cheese.  Those goats certainly know what they’re doing.  More importantly, if you pair this with a sliced freshly baked baguette the conversation starts sounding like, “So I said to him *chomp* that I absolutely would not *chomp chomp chomp* have any part in such a hackneyed scheme that *chomp chomp chomp chomp* didn’t support my ethical resp – *chomp chomp chomp chomp chomp chomp*……….this is really tasty…..” 

Creamy Goat Cheese and Chive Spread

Preparation time:  5 – 10 minutes

  • 1 pkg room temperature light cream cheese (8 oz) *
  • 1 log room temperature plain goat cheese (6 – 8 oz) *
  • 1 clove garlic
  • 3/4 tsp lemon zest
  • small handful fresh chives
  • salt to taste

* These should be at room temperature where they’re nicely soft and spreadable.  If you try to use said dairy straight from the fridge when they’re rock hard, not only will you totally turn me into a liar for the 5 minute preparation that I quoted, but you’ll also need one heck of a strong arm to do the mixing.  Save yourself the hassle, and take them out to warm with plenty of time.

Well, uh….heh, heh, heh….well it seems that I forgot to take a picture of our mise-on-plass…on the bright side, I asked my friend Ronnie for some constructive criticism on the site, and she said (diplomatically of course, because she is a very classy lady) that perhaps I could consider reducing the number of pictures that I put up.  Maybe missing one or two isn’t such a bad thing?  So let’s just get into it, shall we?  In a medium mixing bowl, scoop in the entire log of goat cheese and tub of cream cheese.

Cream the two cheeses until combined.  Rasp or press in 1 medium clove of garlic.

Use a rasp or a zester on the lemon peel.  Sadly, I have no idea exactly how much I use because my internal measurements are more like, “9 swipes on the rasp” versus 3/4 tsp.  Please remember that lemon zest is very aromatic and a little goes a long way.  Don’t be too heavy handed here!  I would ball park that we’re probably adding 3/4 tsp, but it might be more helpful to look at the picture of the lemon.  THAT’S how much zest we used!  If this were lemon strip-poker than she’s only lost two hands, and she came in wearing a cardigan.

Grab your small handful of fresh chives….

….chop or snip them very finely….

….chives go into the bowl, and salt the mixture to taste.  I used slightly less than 1/2 tsp of kosher salt for this dip.  Mix it all together, and you’re done!  I can’t wait to spread this on fresh bread.

If you loved your guests, you would make this the next time they came over.

Music for creaming cheeses:  Gotta Have You by The Weepies

A great pairing with this spread would be a light, clean and crisp Pinot Grigio.  Try for something that is slightly citrusy and mineral, and definitely not overpowering with richness, sweetness, or exotic fruity tastes.  I recommend the Mezzacorona Pinot Grigio

  • Tara

    I disagree with your friend. I like all the pictures on the site – I only buy cookbooks with lots of pictures, and food websites should be the same in my opinion.

  • Stephanie

    I have to agree with Tara. I am realistically never going to make most of the recipes that I see in magazines or cookbooks, but I do love looking at the pretty pictures.

  • http://www.chevres.ch/ schafe und ziegen

    I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.

  • http://loladeecooks.blogspot.com/ Lola Dee

    Try this version- leave out the garlic & add minced fresh mint to this , and use for a sandwich spread. So refreshing on baguette with heirloom tomatoes, cucumber/radish, cashew-nut olive, spinach and more…

  • Ivy Wood

    Hilarious instructions! Making this tonight with my fresh goat cheese & chives! Thank you!