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Herbed Vegetable Yogurt Cheese Dip
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    Herbed Vegetable Yogurt Cheese Dip

  • 3 cups yogurt cheese -- see directions
  • 16 ounces 1% cottage cheese -- drained
  • 10 ounces frozen chopped spinach -- thawed and dried
  • 1 roasted red bell pepper -- peel, seed, chop
  • 8 ounces water chestnuts -- drained and sliced
  • 3 garlic cloves -- finely chopped
  • 6 green onions -- chopped
  • 1 carrot -- shredded
  • 1 tablespoon Tabasco, or Pickapeppa hot sauce
  • 1 tablespoon capers -- drained
  • 1 tablespoon fresh basil -- chopped
  • 1 tablespoon fresh oregano -- chopped
  • 1 tablespoon fresh thyme -- chopped
  • 1 tablespoon curry powder
  • 2 lemons -- Juice
  • Salt
  • Freshly ground black pepper
  • In a large bowl, mix together all ingredients and season to taste with salt and pepper. Refrigerate at least 4 hours before serving. Serve with fresh,crisp vegetables, crackers, or toasted pita chips. Makes 4 cups

    __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover,and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.

    From: Nathalie Dupree Via SOAR the Searchable Online Archive of Recipes
    Posted By: The Pepper Fool
    Post Date: : 29 June 1997

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