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A Recipe for
Herbed Vegetable Yogurt Cheese Dip
Herb Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This Recipe for Herbed Vegetable Yogurt Cheese Dip is one of thousands in the Recipes-to-go Cheese Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Herbed Vegetable Yogurt Cheese Dip Recipe - you should enjoy the recipe collections you can find on the websites below:
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This is a recipe for Herbed Vegetable Yogurt Cheese Dip from the recipe cookbook of Recipes-to-go (Cheese)
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| Josh Billings |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
What garlic is to food, insanity is to art. |
| Anonymous |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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.
Recipe By : Nathalie Dupree
From: Path <phannema@wizard.Ucr.Edu> Date: Wed, 9 Oct 1996 15:25:19
~0700 (P
Serves: 8
Herbed Vegetable Yogurt Cheese Dip Recipe brought to you by Recipes To-Go