Smoked Salmon Spinach Labne Dip

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Coconut & Lime


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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

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