Herbed Vegetable Yogurt Cheese Dip Recipe

Make yogurt cheese (see below). Drain the cottage cheese. Thaw the greens and squeeze dry. Peel, seed and chop the roasted bell pepper or use 1 canned pimento, drained. Drain the waterchestnuts, if using.

In a large bowl, mix together the Yogurt Cheese, cottage cheese, spinach or turnip greens, red bell pepper, water chestnuts, garlic, green onions, carrot, hot sauce, capers, basil, oregano, thyme, curry powder, lemon juice, and salt and pepper to taste. Refrigerate at least 4 hours before serving. Serve with fresh, crisp vegetables, crackers, or toasted pita chips.

For Yogurt Cheese: Rinse and squeeze dry a large piece of cheesecloth. Double it and line a strainer with the cloth. Spoon the yogurt into the strainer. Fold over any excess cheesecloth to cover. Set the strainer over a bowl and let it drain overnight in the refrigerator.

Scrape the cheese into a covered container. The final yield will depend on how much liquid there was in the yogurt.