Lemony Goat Cheese & Basil Dip

In honor of the store's upcoming Semi-Annual Lemons and Leftovers Sale next week, I thought it might be fun to share a delicious, lemony recipe that's perfect for summer entertaining.  This is a recipe I got from Gourmet Pantry a few years ago, and it's always been a crowd-pleaser.  It's also ridiculously easy {seriously, the only forethought you need is to let the goat cheese sit long enough to come to room temperature}. Lemony Goat Cheese & Basil Dip 4 oz. goat cheese zest of 1 lemon (about 2 tablespoons) juice of 1 lemon (about 1/4 cup) 1/4 cup extra virgin olive oil 2 tablespoons minced, fresh basil 2 cloves garlic, minced 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper   In a medium bowl, place the goat cheese and bring to room temperature. Meanwhile, in a small bowl, zest 1 lemon.  Cut and juice the lemon into the bowl. Add 1/4 cup of olive oil. Wash, dry and mince basil leaves yielding 2 tablespoons of  basil. Mince the garlic and smash with the heel of a knife.  Add the minced basil, smashed garlic, salt and pepper to the lemon and oil mixture.  Whisk the ingredients together until the lemon juice emulsifies the oil {I used a fork}. Pour half the lemon-basil-oil mixture into the medium bowl with the goat cheese.  With a fork {gee, that fork is coming in handy}, mix together very well until it is a smooth consistency. Place the mixed goat cheese on a shallow serving dish and drizzle with the remaining lemon-basil-oil on top. Serve with your favorite cracker or crostini.  Enjoy! If you want to download a pdf version of this recipe, just click here. Save