Summer. We kitcheneers* love it. The abundance of produce and herbs, the ability to cut down on dishes by grilling, and the feeling that snacking can easily replace a meal—it’s just such a perfect time of the eating year.
Dips are a perfect full-meal replacement. Use yogurt, sour cream, cheese, olive oil, or smashed legumes for your base, Blend in fresh herbs, fruit, honey, spices and salts. Serve with veggies or crackers or bread. BAM. Dinnerish* is served.
Last year I was in a rush to get to a friend’s place for dinner. My job was to bring an appetizer and all I had was a lonely log of goat cheese, some cut up watermelon (usually reserved for Milla’s lunch) and some basil that had just a few days before it would turn.
And then it came to me: WATERMELON DIP!
Mark my words, people, you will put this dip on repeat.
*made up words.
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Watermelon Dip
Serves: 4-8
Prep Time: 5 minutes
Ingredients:
Log of goat cheese (room temperature)
Watermelon
Sprig of Fresh Basil
Olive Oil (for blending and drizzling)
Salt
Pepper
Directions:
Mash goat cheese in bowl and add drizzle EVOO and whip with a fork until fluffy.
Dice watermelon and set aside.
Add goat cheese to center of round platter, leaving a big welt for EVOO. Add EVOO and salt and pepper
Arrange diced watermelon around the outside of the cheese in a circle.
Pull basil leaves from their stem and Chiffonade. Sprinkle on watermelon.
Arrange crackers/bread/bruschetta in an outer ring on the platter and serve.