PepperFool.com Appetizer Recipes...Herbed Vegetable Yogurt Cheese Dip

Herbed Vegetable Yogurt Cheese Dip

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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