Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.