HERBED VEGETABLE YOGURT CHEESE DIP

      Title: HERBED VEGETABLE YOGURT CHEESE DIP
  Categories: Dupree
       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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