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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dip, Yogurt Cheese and Spinach Recipe

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This recipe for Dip, Yogurt Cheese and Spinach is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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