Herbed Chevre Spread (or dip)

Depending on how much cream you add, this can be left as a thicker spread, or a looser dip. Suit yourself and your needs for the menu! (Note: the photo isn't mine - it's borrowed off the internet; I forgot to snap a picture when I last made this! Next time...)

Ingredients
3 - 6 T heavy cream
6 oz chevre, softened
3 - 4 T fresh herbs, finely chopped
     (rosemary, thyme, oregano, basil, parsley, dill...*)
1 - 2 cloves garlic, minced
1 shallot, minced
1 T lemon zest
s & p -- sea salt and freshly ground peppercorns recommended

* Any of these, and other, herbs will work, but maybe not all of them at once; too many and the flavors may get muddled.

Directions
In a small bowl, whip 3 T cream to soft peaks. Blend with chevre.  Stir in garlic, shallot, herbs and lemon zest. Season to taste with salt & pepper. If a looser dip is desired, thin with additional cream to desired consistency.

Serve with crackers, sliced vegetables, crostini...