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Herbed Vegetable Yogurt Cheese Dip

Yield: 8 servings
3 c yogurt cheese -- see
: directions
16 oz 1% cottage cheese --
: drained
10 oz frozen chopped spinach --
: thawed and dried
1 roasted red bell pepper --
: peel, seed, chop
8 oz water chestnuts -- drained
: and sliced
3 garlic cloves -- finely
: chopped
6 green onions -- chopped
1 carrot -- shredded
1 TB Tabasco, or Pickapeppa hot
: sauce
1 TB capers -- drained
1 TB fresh basil -- chopped
1 TB fresh oregano -- chopped
1 TB fresh thyme -- chopped
1 TB 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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