Recipe - Herbed Vegetable Yogurt Cheese Dip

3 cup Yogurt cheese; see
directions
16 ounce 1% cottage cheese; drained
10 ounce Frozen chopped spinach;
thawed and dried
1 Roasted red bell pepper;
peel, seed, chop
8 ounce Water chestnuts; drained and
cut or sliced up
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 16ounce
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

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:25:19 0700 (PDT)

From: patH phannema@wizard.ucr.edu