Herbed vegetable yogurt cheese dip

 
                     Herbed Vegetable Yogurt Cheese Dip
 
 Recipe By     : Nathalie Dupree
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 
 
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