Cucumber Goat Cheese Curd Dip

 Yield 2 cups.

2 cups Chevre (Spreadable Goat Cheese Curd)
1 pound cucumber, peeled, seeded, chopped fine
2 teaspoons finely chopped fresh dill
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
salt to taste

pita loaves, cut into wedges, as an accompaniment

additional dill sprigs as garnish

Place cucumbers between paper towels and squeeze dry.  Combine the goat cheese curd, cucumbers, chopped dill, garlic, olive oil and lemon juice.  Add salt to taste.  Let the dip stand, covered and chilled, for at least 2 hours and up to 8 h hours to allow the flavors to develop.  Stir the dip, garnish it with dill sprigs and serve it with pita wedges.