Goat Cheese, Dill and Lemon Spread with Lavash

A simple and delicious dip!  Lavash is a flat cracker like bread but you can use any crisp cracker.  If you make the dip ahead of time just cover and refrigerate, it will keep for a couple of days.  From Food and Drink Winter 2002.

205 G plain creamy goat cheese
1/3 cup plain yogurt
1 larg garlic clove, minced
finely grated peel of 1 lemon
1 tsp freshly ground black pepper
3 tbsp coarsely chopped fresh dill

Garnish
Dill sprigs or lemon peel
Lavash, broken into large pieces

In a medium bowl, using an electric mixer or wooden spoon, beat goat cheese with yogurt, garlic, lemon peel and pepper until well combined.  Stir in dill.  Scrape into a serving bowl.  Garnish with sprigs of dill or lemon peel.  Serve with lavash.

Makes 1 cup

Crab Pate

125 g Pkg Cream cheese
3 tbsp tbsp melted butter
Dash Worcestershire sauce
5 oz drained crab meat
1 green onion, chopped

Melt butter.  Add softened cream cheese; cream well.  Add remaining ingredients.  Form into a ball.  Wrap in Saran Wrap.  Put in fridge.  Remove 1/2 hour before serving.  Great on crackers or veggies.

Lemony Bean and Pecorino Spread

I love dips and spreads.  I got the original recipe from Food and Drink Summer 2011, but it called for Fava Beans.  Well in my little neck of the woods I could not find them, and they looked a little fussy to work with.  I substituted Lima Beans from a can, rinsed well and I enjoyed the result.  I think Chick Peas would work well also.  Serve with crispy Pita chips or veggies.

1 1/2 cups Lima Beans
1/2 cup finely grated Pecorino Romano
1 tbsp lemon juice
1 tsp lemon zest
1/4 cup extra virgin olive oil
1 clove garlic
1 tbsp water
Freshly ground black pepper

Combine all but the pepper in a food processor and blend until light, fluffy and almost smooth.  Add more water if required.  Season with a generous grinding of black pepper.

Serve with your favourite veggies, pitas or breads.