"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dip, Yogurt Cheese and Spinach Recipe

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This recipe for Dip, Yogurt Cheese and Spinach, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Friday, February 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups yogurt cheese
1 1/2 cups low fat sour cream
2 cloves garlic, pressed
3 shallots, minced
3 scallions, green part only, minced
1-2 small carrots, grated
8 oz water chestnuts
10 ounces frozen chopped spinach
ground red pepper to taste OR
salt and ground black pepper to taste
Tabasco sauce to taste

Directions:
Directions:
Dice and drain the water chestnuts.
Thaw and squeeze the spinach dry.
Whisk together the yogurt cheese and sour cream.
Stir in the remaining ingredients.
Cover and chill for at least 2 hours before serving.

Preparation Time:
Preparation Time:
Prep: 10 min Cook: 2 min
Personal Notes:
Personal Notes:
To make yogurt cheese:
Place 4 layers of cheesecloth in a colander; set the colander over a bowl. Add plain yogurt and to the colander let this drain overnight in the refrigerator. The desired consistency should be that of softened cream cheese.

 

 

 

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