Herbed Vegetable Yogurt Cheese Dip

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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 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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