Best 7 Cucumber Goat Cheese Dip With Radishes And Scallions Recipes

CUCUMBER-GOAT-CHEESE DIP WITH RADISHES AND SCALLIONS

Steps:

• Place the goat cheese in a medium-size mixing bowl. Gradually whisk in the cucumber juice until smooth. Stir in the diced cucumber, radishes, scallions and mint. Season with the salt and pepper. Refrigerate until cold. Use as a dip for vegetables or as a dressing for salads and sandwiches.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

RADISHES WITH GOAT CHEESE

Steps:

• In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
• Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
• Garnish hors d'oeuvres with chervil.

CUCUMBER GOAT CHEESE SPREAD

Steps:

• In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
• Serve spread with toasts or crackers.

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

Steps:

• In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
• Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

GOAT CHEESE DIP WITH "PRIMARY" CRUDITES

Steps:

• Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
• Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.