Ethiopian Cheese Dip (Lab)

  • Cooking and Prep: 10 m
  • Serves: 8
  • Contains:

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 (8)

For the Dip

Start Cooking

Prepare the Dip

Yield: About 2 cups

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


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

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