Sometimes, I just want to eat a baked potato with butter, sour cream and chives. And living with a cow dairy allergy, well that is a bad idea*. But sometimes a craving demands to be heeded. That is what happened for the creation of this recipe. I want a baked potato with butter, sour cream and chives. I wound up with this lovely, simple, elegant and versatile spread.

Simply mix together chèvre, mayonnaise, then add chives. Even better, add some lemon zest and a crack of black pepper. Smear on toast. Dollop on steamed broccoli Use as a base for building a smoked chicken or roasted veggie sandwich. And yes, it is perfect on a steaming bake potato. Simply perfect.


  • 5 oz (1/2 cup) Chèvre (soft goat cheese)
  • 1/4 cup Mayonaise
  • 1 Tablespoon fresh minced Chives (1/2 Tablespoon if using dried)
  • a few grinds (1/4 teaspoon) freshly ground Black Pepper
  • Zest of 1/2 small  organic Lemon** (if using dried zest, 1/2 teaspoon)
  • Have a bigger package of Chèvre? No problem: the ratio is 2 parts goat cheese to 1 part mayo. Then add more chives and zest.


  • With a fork, mix Chèvre and mayo until blended to your liking.
  • It does not have to be perfectly smooth, some texture is pleasing.
  • Add Chives, pepper and lemon zest and stir to distribute evenly.


  • Oh my…
  • Add a dollop to a baked potato (some people would prefer no lemon for this use)
  • Use a spread on crackers
  • Use as a dip for crudités (aka cut up vegetables)
  • Use as a base for sandwiches, panini and wraps before adding meats and/or veggies
  • Place in omelette before filling with sautéed veggies.
  • Put a heaping spoonful on platter or bowl of fresh veggies just before serving
  • Serve with fresh baked bread, figs and a glass of chilled Prosecco
  • Grabbing a spoonful and an apple as you are running out the door to catch a baby, realizing you did not yet eat and its past noon…


May all babies be born into loving hands


*Butter and sour cream will make me sneeze and cough and drip and itch. Not pretty. But sheep and goat dairy products like Chèvre, Roquefort and Pecorino don’t bother me. Go figure.

**Since you are using the zest, organic is a VERY good idea