Ingredients Jump to Instructions ↓

  1. 3 cups yogurt cheese see directions

  2. 16 ounces 1% cottage cheese drained

  3. 10 ounces frozen chopped spinach thawed and dried

  4. 1 roasted red bell pepper peel -- seed, chop

  5. 8 ounces water chestnuts drained and sliced

  6. 3 garlic cloves finely chopped

  7. 6 green onions chopped

  8. 1 carrot shredded

  9. 1 tablespoon tabasco -- or pickapeppa hot -- sauce

  10. 1 tablespoon capers drained

  11. 1 tablespoon fresh basil chopped

  12. 1 tablespoon fresh oregano chopped

  13. 1 tablespoon fresh thyme chopped

  14. 1 tablespoon curry powder

  15. 2 lemons juice salt freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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