Herbed vegetable yogurt cheese dip

Yield: 8 Servings

Measure Ingredient
\N 1 roasted red bell pepper --
\N 3 garlic cloves -- finely
\N 6 green onions -- chopped
\N 1 carrot -- shredded
\N 2 lemons -- Juice

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

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