Herbed Vegetable Yogurt Cheese Dip

Course : Dips
Serves: 4 cups
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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 / Directions:

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.

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