Velvety cream cheese and the heady, exotic flavour of preserved lemons give kick to this simple opener. The surrounding liquid in a jar of preserved lemons is preserved lemon oil. This dip gets even better after 24 hours in the fridge. You can buy preserved lemons in specialty stores or easily make your own with this Preserved Lemons recipe.
1 250-g brick cream cheese, room temperature
1 cup sour cream
3 tbsp chopped preserved lemon peel
1 tbsp preserved lemon oil
Step 1: Combine cream cheese and sour cream in a bowl and mix until smooth.
Step 2: Add preserved lemon peel and oil and stir very well. Chill at least 4 hours.
Step 3: Serve with assorted crisp breads and flatbreads.
Makes 2 cups