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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 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.
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