Add <quantity>3⅓<unit>cups</unit></quantity> of water to a pan and bring it to a boil

Add <quantity>1¼<unit>cups</unit></quantity> of poppy seeds to another pan and pour the boiling water on top of it

Turn the heat on to medium and bring it to a boil. Remove from the stove and set aside for 2h to hydrate

Transfer the poppy seeds and water to a blender. Blend on high speed until the mixture turns white and it is as homogeneous as possible

Transfer the mixture to a pot over medium heat

Add <quantity>1<unit>tsp</unit></quantity> of sugar, <quantity>½<unit>tsp</unit></quantity> of salt, and mix it

Cook the mixture while stirring constantly until it starts to curdle. Remove from the heat

Sieve the mixture, keeping the curds intact while removing maximum liquid. Discard the liquid and transfer the curds to a bowl

Add <quantity>½<unit>cup</unit></quantity> of cream cheese and whisk until homogeneous

Place the mixture in the refrigerator for at least 1h to cool down

Plate the mixture on a serving dish and top with chopped pickled cucumbers to taste

Add fresh mint leaves and drizzle honey to taste on top of it. The poppy seeds dip is ready

Grab your favorite bread and enjoy it!