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Yogurt Cheese with Carrot and Chestnuts

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Makes 2 cups

Ingredients Edit

  • 2 containers 6 oz each plain yogurt
  • 10 oz pkg frozen chopped spinach, squeezed dry
  • 8 oz can sliced water chestnuts, chopped
  • 1 carrot, peeled, grated
  • 7 oz envelope italian dressing seasoning mix
  • 1 tbs dijon mustard
  • 1 french baguette, thinly sliced or crackers

Directions Edit

  1. Place yogurt in a mesh strainer lined with paper towels.
  2. Refrigerate overnight to drain.
  3. Transfer yogurt to bowl.
  4. Stir in spinach, chestnuts, carrot, seasoning mix and mustard.
  5. Refrigerate, covered 30 min.
  6. Serve with the bread or crackers.

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