Herbed Vegetable Yogurt Cheese Dip

Herbed Vegetable Yogurt Cheese Dip

Course :	Dips
From:	HungryMonster.com
Serves:	4 cups

Ingredients:

3	cups	yogurt cheese see directions
16	ounces	1% cottage cheese drained
10	ounces	frozen chopped spinach thawed and dried
1	medium	roasted red bell pepper peel -- seed, chop
8	ounces	water chestnuts drained and sliced
3	cloves	garlic cloves finely chopped
6	medium	green onions chopped
1	medium	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	medium	lemons juice
1/4	teaspoon	salt
1	teaspoon	freshly ground black pepper

Preparation:

In a large bowl, mix together all ingredients and season to taste with saltand pepper. Refrigerate at least 4 hours before serving. Serve with fresh,crisp vegetables, crackers, or toasted pita chips. Yogurt cheese: To make approximately 3 cups, use 3 16-ounce containersof yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it anduse 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 acovered container. Final yield will depend on how much liquid was in yogurt.