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.
Ethiopian Cheese Dip (Lab)
- Cooking and Prep: 10 m
- Serves: 8
For the Dip
Prepare the Dip
Yield: About 2 cups
Combine all the ingredients. The mixture should be thick enough to maintain its shape.
Serve with injera (Ethiopian pancake bread) or pita bread.