Artichoke Basil Dip

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1 lb labne (Kefir cheese)

14 oz canned artichoke hearts in brine, drained and chopped

3/4 (loose) cup of fresh basil leaves

1 shallot

3 tablespoons lemon juice

2 tablespoons nonpareil capers

1 1/2 tablespoons Worcestershire sauce

zest of one lemon

sea salt

freshly ground black pepper

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