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

sheep's milk cheese, farmer's cheese or pot cheese↗1 lb
plain yogurt↗1⁄4 cup
chopped fresh parsley or cilantro3 tablespoons
chopped fresh basil or dried basil1 tablespoon
chopped fresh oregano or dried oregano1 tablespoon
grated lemon zest1 -3 teaspoon
salt↗1 teaspoon
ground black pepper↗1⁄4 teaspoon

Step-by-step instructions

1
Combine all the ingredients.
2
The mixture should be thick enough to maintain its shape.
3
Serve with injera (Ethiopian pancake bread) or pita bread.

Source: food.com

Original recipe ↗

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