Yogurt Cheese with Roasted Beets and Feta
This ultra-creamy, Middle Eastern–style appetizer dip created by cookbook author Janet Fletcher is also excellent with raw cucumbers. If you make your own yogurt cheese, you'll need to start it 24 hours ahead of making this dish.
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story
247 calories; protein 8.3g; fat 19g; saturated fat 6.1g; carbohydrates 12g; fiber 2.4g; sodium 380mg; cholesterol 23mg.