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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.
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
Combine all the ingredients. The mixture should be thick enough to maintain its shape.
Yield: About 2 cups
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