*  Exported from  MasterCook  *

                    Herbed Vegetable Yogurt Cheese Dip

Recipe By     : Nathalie Dupree
Serving Size  : 8    Preparation Time :0:30
Categories    : Dupree

  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

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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