Spring Garden Dip

• 1 cup plain fat-free yogurt, drained (yogurt cheese)
• 14 cup minced green onion
• 12 cup neufchatel cheese, softened
• 14 cup finely diced green bell pepper
• 14 cup finely grated carrot
• 2 cloves garlic, minced

1. To make yogurt cheese, place yogurt in cheese cloth or paper coffee filter and place in strainer over a bowl.
2. Let drain a few hours or for best results, overnight in the refrigerator.
3. The more liquid removed the better.
4. In a bowl mix yogurt cheese and softened cream cheese.
5. Add all remaining ingredients.
6. Serve with raw veggies or chips.
7. *Notes:When chopping the bell pepper, I put a paper plate on the cutting surface to help absorb some of the liquid in the pepper.
8. It's best to hand chop the veggies for this reason.
9. The food processor seems to make everything to runny.
10. This dip never lasts more than a day or so at our house so I always quadruple the recipe.
11. I figure while I'm doing all that chopping I might as well make it last.
12. It keeps several weeks in the fridge.

yogurt, green onion, neufchatel cheese, green bell pepper, carrot, garlic

Taken from www.food.com/recipe/spring-garden-dip-24814 (may not work)