Ingredients
1 can sour cream
1/2 cup of olive oil
1 tablespoon of mustard
500 grams of cheese (cut in buckets)
Milk if necessary
Fine herbs and oregano
Preparation
Cut the cheese in small buckets and leave it in the freezer for 30 minutes.
Put the olive oil, the cream and a tablespoon of mustard in the blender and add the cheese little by little.
In case the cream gets too thick, add some milk to get to the point.
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