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Recipe by Gil Marks

Ethiopian Cheese Dip (Lab)

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Ethiopian Cheese Dip (Lab)
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy
10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

This tangy dip was made with goat or sheep’s cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original.

Ingredients

For the Dip

  • 1 pound fresh goat cheese, sheep’s cheese, farmer’s cheese, or pot cheese

  • 1/4 cup plain yogurt

  • 3 tablespoons chopped fresh parsley or 9 cubes Gefen Frozen Parsley or cilantro

  • 1 tablespoon chopped fresh basil or 3 cubes Gefen Frozen Basil or 1/2 teaspoon dried basil

  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano

  • 1 to 3 teaspoons grated lemon zest

  • about 1 teaspoon salt

  • about 1/4 teaspoon ground Gefen Black Pepper

Directions

Prepare the Dip

1.

Combine all the ingredients.  The mixture should be thick enough to maintain its shape. 

Notes:

Serve with injera (Ethiopian pancake bread) or pita bread.

Prepare the Dip

Yield: About 2 cups

Recipe tags

cheese dairy dips farmers' cheese goat cheese milchige yogurt
Ethiopian Cheese Dip (Lab)

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