Making smoked salmon finger sandwiches with a cream cheese/dill spread. Only used labne (a yogurt cheese that has the same consistency as cream cheese, since I can't find cream cheese here in Istanbul) and dried dill. NO LIQUID, but when I blended it in the food processor it became liquid. I've put it in the fridge to set up, but it's been 2 hours and it's still soupy. Too soupy to put on bread for finger sandwiches, and I have a party to take them to in a few hours! What can I do, and why did it become liquid?