November 29, 2010

Smoked Salmon Spinach Labne Dip


Ingredients:
1 1/2 lb labne (Kefir cheese)
1/2 lb smoked salmon (not lox), flaked
3/4 cup squeezed dry, defrosted frozen chopped spinach
1 shallot, minced
2 tablespoons herbs de Provence
1 1/2 tablespoons Worcestershire sauce
1 tablespoon pepper sherry
1 tablespoon minced chives
1 teaspoon dry mustard
zest of one lemon
sea salt
freshly ground black pepper


Directions:
Mix all ingredients together in a large bowl until well combined and distributed.

My thoughts:
I'd never really had labne, a type of yogurt cheese, much but the tub I had recently made me a instant convert. I had heard it was a great sub for cream cheese or sour cream which I thought was just hyperbole but it really was. It was kind of tart fresh from the tub but once mixed with the other dip ingredients it really tasted like and had the consistency of cream cheese. So good but much less fat. Awesome. For this dip I combined elements of several of my favorite dips into one. It was so good!


8 comments:

  1. I'm very intrigued. Have you been able to find it in a regular grocery store? (the labne)

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  2. Yes! I've seen it at "fancy" Safeways and at Wegmans and Whole Foods.

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  3. This looks delicious! Thanks for the recipe, will have to try it out soon!

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  4. oh yum. so how difficult is it to find kefir cheese? i'm not familiar with it. thanks for the recipe, though, it sounds marvelous. do you suggest other dipping items besides tortilla chips?

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  5. I'm not familiar with pepper sherry. Is it a vinegar?

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  6. Bekka-Pretty much any veggie or chip would work well.

    Vera: No. It is a peppered sherry. It is normally near hot sauce or maybe Caribbean food.

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  7. If you can't find peppered sherry would you recommend regular sherry and/or hot sauce as a substitute?

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  8. Maybe sherry and extra pepper? I think hot sauce might be too vinegary.

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