Smoked Salmon Spinach Labne Dip


Ingredients:
1 1/2 lb labne (Kefir cheese)
1/2 lb smoked salmon (not lox), flaked
3/4 loving cup squeezed dry, defrosted frozen chopped spinach
1 shallot, minced
two tablespoons herbs de Provence
1 1/2 tablespoons Worcestershire sauce
1 tablespoon pepper sherry
1 tablespoon minced chives
1 teaspoon dry out mustard
zest of 1 lemon
ocean salt
freshly solid pose down dark pepper


Directions:
Mix all ingredients together inwards a large bowl until good combined too distributed.

My thoughts:
I'd never actually had labne, a type of yogurt cheese, much but the tub I had late made me a minute convert. I had heard it was a bully sub for cream cheese or sour cream which I idea was simply hyperbole but it actually was. It was form of tart fresh from the tub but in 1 lawsuit mixed amongst the other dip ingredients it actually tasted similar too had the consistency of cream cheese. So skilful but much less fat. Awesome. For this dip I combined elements of several of my favorite dips into one. It was too hence good!


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