Herbed Vegetable Yogurt Cheese Dip

Recipe: Appetizer : Herbed Vegetable Yogurt Cheese Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.






Latest Reviews

"Substitution for red pepper flakes? My tummy hates them." - jennifer a.

"A simple, moist, yummy carrot cake with cream cheese frosting." - stephanie

"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna

"Slow Cooker Chicken and Dumplings Recipe and Video - Easy, creamy chicken and dumplings made from refrigerator biscuits, slow cooked to comfort-food perfection." - brenda arnold

"Wow, way too many ingredients for something so simple" - kim t.

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

Happy cooking...