Herbed Vegetable Yogurt Cheese Dip
| Yield: | 8 Servings |
| Categories: |
| 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 |
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