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.
