Herbed vegetable yogurt cheese dip
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | roasted red bell pepper -- | |
| 3 | garlic cloves -- finely | |
| 6 | green onions -- chopped | |
| 1 | carrot -- shredded | |
| 2 | lemons -- Juice | |
Directions
3 c yogurt cheese -- see
: directions
16 oz 1% cottage cheese --
: drained
10 oz frozen chopped spinach -- : thawed and dried
: peel, seed, chop
8 oz water chestnuts -- drained : and sliced
: chopped
1 TB Tabasco, or Pickapeppa hot : sauce
1 TB capers -- drained
1 TB fresh basil -- chopped
1 TB fresh oregano -- chopped
1 TB fresh thyme -- chopped
1 TB curry powder
: 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.
Recipe By : Nathalie Dupree From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:25:19 ~0700 (P