Ethiopian Cheese Dip (Lab)

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

  X

  

  Gefen Frozen Parsley

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

  X

  

  Gefen 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

  X

  

  Gefen Black Peppercorns Spice Grinder