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Lemony Goat Cheese Dip/Spread

January 14, 2013

Anyone who takes a gander at my Pinterest page might gather that we really like rustic farmhouse style. Our biggest influences are the everyday items passed down from our grandparents. Be it a brightly colored Pyrex mixing bowl or an old Irish steamer trunk, we really love honoring simple pieces of history. Our house is a cape cod, built in 1940 in suburban Washington DC, so it has some older characteristics, but it is definitely not a rustic farmhouse. However, we hope to combine the period with our own family history to make it our home. Over the moves, we have learned that not rushing helps us make decisions we like for a long time. We are definitely a tortoise when it comes to decorating. With one or two small things left to do in the family room, we have moved on to slowly completing our kitchen and dining room.

However over the holiday break, we have busily started working on organizing the meal rooms.  We have been hanging frames in the dining room, moving furniture around, organizing, painting, sorting through shelves, and generally checking items off our to do list. My father generously repainted our kitchen a creamy white, which makes the small room shine. AAM built a shelf to hang over the stove that holds treasures from his family’s 150 year old cottage in Maine and my grandmother’s home in Ireland. The dining room has been where our homeless furniture occupies in protest, so we moved the pieces out to our sleeping porch. AAM is practicing his carpentry talents on creating built-in shelving in the dining room, in a space that used to have french doors- making one room into a dining room and an extra bedroom for us (score!). I worked on curtains for the room. There are a few more details to work out besides the built ins, but with a room fit to have people for dinner, basically, we are starting to feel like grown ups.

Dining Room in progress-- www.vegetariansalmon.wordpress.com

Notice the wall filled in on the right? In a few weeks, it will have two plate racks and a buffet cabinet. On all three windows, hang the new curtains. Hopefully, by next year we will have a new table and light fixture.

IMG_7036

The dining room holds old family treasures like a milk jug from the old Salmon Brothers dairy, a hand-carved trunk from Tanzania given to us by my brother’s family on our wedding day, and a 200 year old basket from my parent’s trip to China. We slowly fill the house with meaningful pieces, and avoid store purchases.

The last frontier is the dining table. We have always sat at a tiny table, one that I inherited from my Great Aunt Julia. A classic wooden kitchen table where the leaves come up from underneath, it has served our family well for over ten years. I love its unique-style and old family story. Unfortunately, on a good day it uncomfortably fits four, so we were never able to host our family and friends for dinner. For the holiday meals, we pulled our porch table, originally found in the storage of the Maine house, indoors, while AAM works on building a new permanent farm table for us.

When seeking inspiration for decorating, we tend to look at Pinterest, blogs (like the Lettered Cottage or the slow living blog SouleMama ), or Country Living, which has recently turned to be less country kitsch and more rustic farmhouse. We were looking at a recent Country Living, and I became inspired by a dip they had in their recipe section– it was a perfect match for the zucchini fritters! I replaced the mayo with non-fat Greek yogurt, and added in more olive oil then the recipe called for including.   The dip can be a bit tart, so if you would like to get herb goat cheese, that might be a good addition. I am sure this would be good with basil, rosemary, or oregano as well. The dip played double duty with my pita chip appetizer. We also used it the next day to enjoy on a roasted red pepper and onion panini.

Lemony Goat Cheese Dip- www.vegetariansalmon.wordpress.com

Lemony Goat Cheese Dip/Spread

  • 1 log of goat cheese (plain or herb), broken into smaller pieces.
  • 1 cup of non-fat Greek yogurt
  • 3 lemons, juiced
  • 1/2 cup of green onions
  • 1 tsp kosher salt
  • 1 tb crushed black pepper
  • olive oil (as needed for consistency)

1. In a food processor, pulse together the first six ingredients.

2. Slowly pour in the olive oil (down the spout), to help ease the mixture into a soft and fluid form. Keep adding until you reach desired consistency. Occasionally, open up and use a spatula to help push the spread down the sides.

3. Serve with pita chips, zucchini fritters, or on a panini.Lemony Goat Cheese Dip- www.vegetariansalmon.wordpress.com

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One Comment leave one →
  1. January 23, 2013 9:41 am

    This sounds so great!

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