Goat Cheese Spread, Three Ways

For the dill and red onion spread

8 ounces mild goat cheese, at room temperature

¼ cup minced red onion

1 bunch fresh dill, minced

Kosher or sea salt (optional)

For the oregano and lemon zest spread

8 ounces goat cheese, at room temperature

1 tablespoon fresh lemon zest (from 2 or 3 lemons)

1 tablespoon finely chopped fresh oregano

¼ teaspoon cracked black pepper

For the spicy pepper and Thai basil spread

2 green chili peppers, such as Thai/bird's-eye, serrano or jalapeño (depending on how spicy/hot you like your food)

8 ounces goat cheese, at room temperature

1 tablespoon chopped Thai basil

To make the dill and red onion spread: Place the goat cheese in a mixing bowl. Fold in the red onion and dill until evenly distributed. Taste, and add salt as needed. Chill thoroughly before serving. The yield is 1 cup.

To make the oregano and lemon zest spread: Place the goat cheese in a mixing bowl. Fold in the lemon zest, oregano and pepper until evenly distributed. Chill thoroughly before serving. Makes about 1 cup.

To make the spicy pepper and Thai basil spread: Char the peppers over an open flame until blackened all over. Wrap each one in aluminum foil and let sit for a few minutes, then unwrap; peel off and discard the skins. Finely dice the flesh of the peppers, transferring it to a mixing bowl as you work; add the amount of seeds you like (for spicy heat). Add the goat cheese and Thai basil, folding those in until well incorporated. Chill thoroughly before serving. Makes about 1 cup.

The spreads can be refrigerated in airtight containers for up to 1 week.

12 to 24 servings, about 3 cups

Nutrition | Per serving (for each spread, based on 24): 25 calories, 2 g protein, 0 g carbohydrates, 2 g fat, 2 g saturated fat, 0 mg cholesterol, 45 mg sodium, 0 g dietary fiber, 0 g sugar

Adapted from Sona Creamery and Wine Bar in Washington, D.C.