Equipment
Ingredients
Dairy Base
- 150 g goat cheese, softened to room temperature
- 100 g plain greek yogurt, whole milk preferred
Fresh Produce
- 150 g cucumber, unpeeled
- 50 g radishes, finely diced
- 20 g scallions, thinly sliced
- 10 g fresh mint, finely chopped
- 15 ml lemon juice, freshly squeezed
Seasoning
- 15 ml olive oil, extra virgin
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Grate the cucumber using the coarse side of a box grater.
Toss the grated cucumber with 1g of salt in a fine mesh sieve. Let it sit over a bowl to draw out excess moisture.
Squeeze the grated cucumber firmly using your hands or a kitchen towel to remove as much liquid as possible.
Combine the softened goat cheese, Greek yogurt, olive oil, and lemon juice in a mixing bowl. Mix vigorously until smooth and creamy.
Fold the drained cucumber, diced radishes, sliced scallions, and chopped mint into the cheese mixture until evenly distributed.
Season the dip with the remaining 2g of salt and the black pepper, stirring gently to incorporate.
Cover the bowl tightly and chill in the refrigerator to allow the flavors to meld and the goat cheese to slightly firm up.
Transfer to a serving dish and serve immediately with fresh vegetable crudites or pita chips.
Chef's Notes
- Allowing the goat cheese to reach room temperature (around 20 C / 68 F) before mixing ensures a silky, lump-free base.
- Salting and draining the cucumber is a critical step; skipping this will result in a weeping, watery dip as the vegetables release their liquid over time.
- For an extra layer of flavor, fold in half a clove of very finely grated garlic or a pinch of sumac.
- This dip pairs wonderfully with sturdy vessels like toasted pita chips, thick slices of cucumber, or seeded crackers.
Storage
Refrigerator: 3 days — May release some water as it sits; stir thoroughly before serving.
