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 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.