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
freshly ground black pepper
Mix all ingredients together in a large bowl until well combined and distributed.
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!