Ethiopian Cheese Dip

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.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1  lb  fresh goat cheese or 1  lb  sheep's milk cheese, farmer's cheese or 1  lb  pot cheese
• 1⁄4 cup plain yogurt
• 3  tablespoons  chopped fresh parsley or 3  tablespoons cilantro
• 1  tablespoon  chopped fresh basil or 1⁄2 teaspoon dried basil
• 1  tablespoon  chopped fresh oregano or 1  teaspoon dried oregano
• 1 -3  teaspoon  grated lemon, zest of
• 1  teaspoon salt, about
• 1⁄4 teaspoon ground black pepper, about

Directions

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.