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This creamy milchig spread is wonderfully tangy and versatile. Serve it on toast as a sophisticated substitute for cream cheese, or as a dip with pita chips or cut-up vegetables.
8 oz feta cheese, softened at room temperature for 1 hour
4 oz sour cream
1 tablespoon lemon zest
1 tablespoon chopped dill or 3 cubes Dorot Gardens Frozen Dill
1 tablespoon chopped roasted walnuts, as a garnish
Gefen Olive Oil, as a garnish
Using a food processor fitted with the S-blade, process the feta, sour cream, lemon zest, and dill. Transfer to a bowl, then drizzle with olive oil and garnish with walnuts.
Transfer to an airtight container and store refrigerated for up to 1 week.
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