Craving something creamy, protein-packed, and deliciously versatile? Greek yogurt isn’t just for breakfast anymore! We’ve gathered 20 savory recipes—from quick dinners to cozy comfort food—that’ll transform your meals. Whether you’re a busy home cook or just looking for fresh ideas, get ready to fall in love with Greek yogurt all over again. Let’s dive in!
Garlic and Herb Greek Yogurt Dip
Lose the boring dips—this garlic and herb Greek yogurt dip transforms your snack game in minutes. Grab those veggies and pita chips, because this creamy dream is about to become your go-to. Seriously, you’ll want to dunk everything in sight.
Ingredients
Greek yogurt – 1 cup
Garlic – 2 cloves, minced
Fresh dill – 2 tbsp, chopped
Fresh parsley – 2 tbsp, chopped
Lemon juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Place 1 cup of Greek yogurt in a medium mixing bowl.
2. Mince 2 cloves of garlic finely to avoid large chunks in the dip.
3. Chop 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley.
4. Add the minced garlic, chopped dill, and chopped parsley to the yogurt.
5. Squeeze 1 tablespoon of fresh lemon juice into the bowl.
6. Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper over the mixture.
7. Stir all ingredients together until fully combined and smooth.
8. Taste the dip and adjust seasoning if needed, but avoid overmixing to maintain creaminess.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
10. Serve chilled with your favorite dippers like cucumber slices or pita chips. Velvety smooth with a zesty garlic kick, this dip clings perfectly to crisp veggies. For a next-level twist, slather it on grilled chicken or swirl it into grain bowls—it’s the flavor boost your meals have been missing.
Spicy Cucumber and Yogurt Tzatziki
Ready to upgrade your dip game? This spicy cucumber and yogurt tzatziki brings the heat and the cool in one bowl. Grab your cucumbers—we’re making magic in minutes.
Ingredients
– Greek yogurt – 1 cup
– Cucumber – 1 medium
– Garlic – 2 cloves
– Lemon juice – 2 tbsp
– Olive oil – 1 tbsp
– Red pepper flakes – ½ tsp
– Salt – ½ tsp
– Fresh dill – 2 tbsp
Instructions
1. Peel the cucumber completely using a vegetable peeler.
2. Slice the cucumber in half lengthwise with a sharp knife.
3. Scoop out all the seeds using a small spoon.
4. Grate the cucumber on the large holes of a box grater.
5. Place the grated cucumber in a clean kitchen towel.
6. Squeeze the towel firmly over the sink to remove excess liquid.
7. Mince the garlic cloves finely with a knife.
8. Chop the fresh dill leaves until they are finely minced.
9. Combine the Greek yogurt and squeezed cucumber in a medium bowl.
10. Add the minced garlic, lemon juice, olive oil, red pepper flakes, and salt.
11. Stir all ingredients together with a spoon until fully mixed.
12. Fold in the chopped dill gently to distribute evenly.
13. Cover the bowl tightly with plastic wrap.
14. Refrigerate the tzatziki for at least 30 minutes to let flavors meld. Drizzle with extra olive oil before serving for a glossy finish. This tzatziki is creamy with a crisp cucumber bite and a slow-building heat from the pepper flakes. Dollop it on grilled chicken, swirl into grain bowls, or scoop with pita chips for a refreshing kick.
Greek Yogurt Avocado Ranch Dressing
Brace yourself for the creamiest, dreamiest ranch you’ll ever dip into. This Greek yogurt avocado ranch dressing transforms basic salads into crave-worthy masterpieces. Forget store-bought bottles—this homemade version delivers fresh flavor in under five minutes.
Ingredients
– Plain Greek yogurt – 1 cup
– Ripe avocado – 1 medium
– Fresh lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Dried dill – 1 tsp
– Salt – ½ tsp
– Water – 2 tbsp
Instructions
1. Cut the avocado in half lengthwise and remove the pit.
2. Scoop the avocado flesh into a medium mixing bowl.
3. Add the Greek yogurt to the bowl with the avocado.
4. Pour in the fresh lemon juice.
5. Sprinkle the garlic powder, dried dill, and salt over the mixture.
6. Use a fork to mash the avocado and combine all ingredients until mostly smooth.
7. Gradually add the water while stirring to reach your desired consistency.
8. Whisk vigorously for 1 full minute to fully emulsify the dressing.
9. Taste and adjust seasoning if needed before transferring to a serving container.
10. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
This dressing achieves a luxuriously thick, spoonable texture that clings perfectly to crisp vegetables. The creamy avocado base provides rich mouthfeel while the Greek yogurt adds tangy brightness. Try it as a veggie dip, sandwich spread, or drizzled over grilled chicken for an instant flavor upgrade.
Savory Yogurt and Herb Flatbread
Craving something tangy and herby? Combine creamy yogurt with fresh herbs for a flatbread that’s ridiculously easy. Mix, roll, and bake your way to snack perfection.
Ingredients
- All-purpose flour – 2 cups
- Plain Greek yogurt – 1 cup
- Fresh rosemary – 2 tbsp, chopped
- Garlic powder – 1 tsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp garlic powder in a large bowl.
- Add 1 cup plain Greek yogurt and 2 tbsp chopped fresh rosemary to the dry ingredients.
- Mix with a fork until a shaggy dough forms, then knead by hand for 2 minutes until smooth. Tip: If the dough feels sticky, dust your hands lightly with extra flour.
- Divide the dough into 4 equal pieces and roll each into a ball.
- On a floured surface, roll each ball into a ¼-inch thick oval using a rolling pin.
- Brush the tops of each flatbread with 2 tbsp olive oil, dividing evenly.
- Place the flatbreads on the prepared baking sheet and bake for 18–20 minutes, until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
- Remove from the oven and let cool for 5 minutes on a wire rack. Tip: Cooling briefly helps the texture firm up without becoming tough.
Fresh from the oven, this flatbread boasts a soft, chewy interior with crispy edges. The rosemary and garlic powder infuse each bite with earthy warmth. Tear it into strips for dipping or top with avocado and a sprinkle of flaky salt for a quick lunch.
Mediterranean Yogurt and Feta Spread
Tired of boring dips? Transform your snack game with this creamy Mediterranean yogurt and feta spread. Grab pita chips and get dipping—this tangy, herby masterpiece comes together in minutes.
Ingredients
- Plain Greek yogurt – 1 cup
- Feta cheese – ½ cup
- Lemon juice – 1 tbsp
- Garlic – 1 clove
- Fresh dill – 2 tbsp
- Extra virgin olive oil – 1 tbsp
- Salt – ¼ tsp
- Black pepper – ⅛ tsp
Instructions
- Crumble ½ cup feta cheese into a medium bowl using your fingers.
- Add 1 cup plain Greek yogurt to the bowl with the feta.
- Mince 1 garlic clove finely and add it to the bowl.
- Chop 2 tbsp fresh dill and incorporate it into the mixture.
- Pour 1 tbsp lemon juice over the ingredients.
- Drizzle 1 tbsp extra virgin olive oil into the bowl.
- Sprinkle ¼ tsp salt and ⅛ tsp black pepper evenly over the mixture.
- Stir all ingredients vigorously with a spoon for 60 seconds until completely smooth and well combined.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Remove from refrigerator and give one final stir before serving.
But this spread isn’t just creamy—it’s got that perfect salty tang from the feta balanced by fresh dill brightness. Serve it thickly slathered on toasted baguette slices or as a vibrant veggie dip, and watch it disappear before your eyes.
Roasted Red Pepper and Yogurt Sauce
A creamy, dreamy sauce that transforms everything it touches. Grab your blender—this five-minute wonder delivers restaurant-quality flavor without the fuss. Your new go-to dip, spread, and drizzle is moments away.
Ingredients
Roasted red peppers – 1 cup
Plain Greek yogurt – ½ cup
Garlic – 2 cloves
Lemon juice – 1 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Cumin – ¼ tsp
Instructions
1. Peel 2 garlic cloves and drop them into your blender.
2. Add 1 cup roasted red peppers, ½ cup plain Greek yogurt, 1 tbsp lemon juice, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp cumin to the blender.
3. Blend on high speed for 45 seconds until completely smooth and creamy.
4. Taste the sauce and adjust seasoning if needed—add another pinch of salt for brightness.
5. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature. Your roasted red pepper and yogurt sauce is ready to use.
You’ll love its velvety texture and smoky-sweet tang with a subtle garlic kick. Try it as a sandwich spread, veggie dip, or swirled into soups for instant depth.
Greek Yogurt and Dill Potato Salad
Overwhelm your taste buds with this creamy, tangy twist on potato salad. Out with the mayo, in with protein-packed Greek yogurt and fresh dill. Only 15 minutes of prep for a side dish that steals the show.
Ingredients
- Red potatoes – 2 lbs
- Plain Greek yogurt – 1 cup
- Fresh dill – ¼ cup chopped
- Lemon juice – 2 tbsp
- Garlic – 2 cloves minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Scrub 2 lbs red potatoes thoroughly under cold running water.
- Cut potatoes into 1-inch cubes for even cooking.
- Place potato cubes in a large pot and cover with cold water by 1 inch.
- Add 1 tsp salt to the cooking water to season potatoes from within.
- Bring water to a rolling boil over high heat.
- Reduce heat to medium and simmer potatoes for 12-15 minutes.
- Test doneness by piercing a potato cube with a fork – it should slide through easily.
- Drain potatoes immediately in a colander to stop the cooking process.
- Spread hot potatoes in a single layer on a baking sheet to cool completely.
- While potatoes cool, mince 2 garlic cloves finely.
- Chop ¼ cup fresh dill, reserving a few sprigs for garnish.
- Combine 1 cup Greek yogurt, 2 tbsp lemon juice, minced garlic, and chopped dill in a large bowl.
- Whisk dressing vigorously until smooth and well-combined.
- Add cooled potatoes to the dressing bowl.
- Gently fold potatoes into dressing using a spatula to avoid breaking them.
- Season with ½ tsp black pepper and additional salt if needed.
- Chill potato salad in refrigerator for at least 30 minutes before serving.
Marvel at the creamy texture that clings perfectly to each potato cube without being heavy. The bright dill and tangy yogurt create a refreshing flavor that pairs beautifully with grilled chicken or stuffed into pita pockets. Make it your go-to potluck dish that always disappears first.
Yogurt-Marinated Grilled Chicken Skewers
Kick dinner boredom to the curb with these yogurt-marinated grilled chicken skewers. They’re juicy, tangy, and ready in under 30 minutes. Fire up the grill and let’s get cooking.
Ingredients
- Plain Greek yogurt – 1 cup
- Lemon juice – 2 tbsp
- Garlic – 3 cloves, minced
- Paprika – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Boneless, skinless chicken breasts – 1.5 lbs, cut into 1-inch cubes
- Wooden skewers – 8, soaked in water for 30 minutes
- Olive oil – 1 tbsp
Instructions
- Whisk together plain Greek yogurt, lemon juice, minced garlic, paprika, salt, and black pepper in a medium bowl.
- Add cubed chicken breasts to the marinade, tossing to coat each piece evenly.
- Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for maximum flavor.
- Soak wooden skewers in water for 30 minutes to prevent burning on the grill.
- Preheat grill to medium-high heat, or 400°F.
- Thread marinated chicken cubes onto soaked skewers, leaving small gaps between pieces.
- Brush grill grates lightly with olive oil to prevent sticking.
- Place skewers on the grill and cook for 5–6 minutes per side, turning once, until internal temperature reaches 165°F.
- Remove skewers from grill and let rest for 3 minutes before serving.
With tender, charred edges and a subtle tang from the yogurt marinade, these skewers are perfect straight off the grill. Serve them over a crisp salad or tucked into warm pita with tzatziki for a fresh twist.
Lemon and Yogurt Quinoa Bowl
Viral foodies, this quinoa bowl will change your lunch game forever. Packed with bright lemon zing and creamy yogurt, it’s the perfect protein-packed meal that comes together in minutes. Get ready to level up your bowl routine with this vibrant creation.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Plain Greek yogurt – ½ cup
Lemon – 1
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup quinoa under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted tails.
5. Remove from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork to separate grains and prevent clumping.
7. Zest the entire lemon using a microplane, avoiding the bitter white pith.
8. Juice the lemon to yield 3 tablespoons of fresh juice.
9. Whisk together ½ cup Greek yogurt, 2 tbsp olive oil, 3 tbsp lemon juice, and lemon zest in a large bowl.
10. Add ½ tsp salt and ¼ tsp black pepper to the dressing mixture.
11. Fold the warm quinoa into the yogurt dressing until fully coated.
12. Let the bowl rest for 10 minutes to allow flavors to meld.
So creamy, so tangy—this bowl delivers the perfect balance of textures. The quinoa stays pleasantly chewy while the yogurt creates a luxurious coating. Try topping with toasted nuts or fresh herbs for extra crunch and freshness that takes it to the next level.
Savory Yogurt and Chive Pancakes
Elevate your breakfast game with these tangy, savory pancakes. They whip up in minutes and deliver serious flavor. Forget sweet—this is your new brunch obsession.
Ingredients
Plain Greek yogurt – 1 cup
All-purpose flour – ¾ cup
Egg – 1 large
Baking powder – 1 tsp
Fresh chives – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Whisk together 1 cup plain Greek yogurt, 1 large egg, and 2 tbsp vegetable oil in a medium bowl until completely smooth.
2. Add ¾ cup all-purpose flour, 1 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper to the wet ingredients.
3. Stir gently until just combined—do not overmix; a few lumps are fine for tender pancakes.
4. Fold in ¼ cup chopped fresh chives until evenly distributed throughout the batter.
5. Heat a nonstick skillet or griddle over medium heat for 2 minutes until a drop of water sizzles immediately.
6. Pour ¼ cup batter onto the hot skillet for each pancake, spacing them 2 inches apart.
7. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
8. Flip pancakes carefully using a thin spatula when the bottoms are golden brown.
9. Cook for another 1–2 minutes until the second side is golden brown and centers are cooked through.
10. Transfer cooked pancakes to a wire rack instead of stacking them to prevent sogginess.
11. Repeat with remaining batter, adding more oil to the skillet only if pancakes start to stick.
Perfectly fluffy with a tangy kick from the yogurt, these pancakes have a delicate texture that holds up to toppings. Try them with a dollop of sour cream and extra chives, or stack them with smoked salmon for a next-level brunch. They’re equally delicious cold, making them ideal for packed lunches or quick snacks.
Greek Yogurt and Spinach Stuffed Mushrooms
Overwhelmed by complicated appetizers? These Greek yogurt and spinach stuffed mushrooms deliver maximum flavor with minimal effort. One bite reveals creamy filling and earthy mushroom caps—perfect for last-minute entertaining.
Ingredients
- Cremini mushrooms – 16 oz
- Spinach – 2 cups
- Greek yogurt – ½ cup
- Garlic – 2 cloves
- Parmesan cheese – ¼ cup
- Olive oil – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F.
- Wipe 16 oz cremini mushrooms clean with a damp paper towel.
- Twist and remove mushroom stems completely.
- Arrange mushroom caps hollow-side-up on a baking sheet.
- Drizzle 1 tbsp olive oil over mushroom caps.
- Season mushroom caps with ½ tsp salt and ¼ tsp black pepper.
- Bake mushroom caps at 375°F for 10 minutes.
- Mince 2 cloves garlic while mushrooms bake.
- Heat a skillet over medium-high heat.
- Add 2 cups spinach to the hot skillet.
- Cook spinach for 2 minutes until fully wilted.
- Transfer cooked spinach to a cutting board.
- Chop cooked spinach finely.
- Combine chopped spinach, ½ cup Greek yogurt, minced garlic, and ¼ cup Parmesan cheese in a mixing bowl.
- Mix filling ingredients until fully incorporated.
- Remove par-baked mushroom caps from oven.
- Pat mushroom caps dry with paper towels to remove excess moisture.
- Spoon filling mixture evenly into each mushroom cap.
- Return stuffed mushrooms to oven.
- Bake at 375°F for 15 minutes until filling is set and lightly golden.
- Switch oven to broil setting.
- Broil stuffed mushrooms for 2 minutes until tops are bubbly and browned.
Just out of the oven, these mushrooms offer a creamy, tangy filling against meaty, tender caps. Juicy and satisfying, they shine as game-day bites or elegant dinner starters—try stacking them over lemony arugula for a fresh twist.
Yogurt and Za’atar Roasted Vegetables
Just when you thought roasted veggies couldn’t get better—this yogurt-marinated situation changes everything. Jam-packed with za’atar’s earthy magic, these beauties roast up golden and tender. Get ready to level up your side dish game in 30 minutes flat.
Ingredients
Mixed vegetables – 4 cups
Plain yogurt – ½ cup
Olive oil – 2 tbsp
Za’atar – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Chop all vegetables into 1-inch pieces for even cooking.
3. Whisk together yogurt, olive oil, za’atar, salt, and black pepper in a large bowl.
4. Toss vegetables in the yogurt mixture until fully coated—this creates a creamy crust that prevents drying.
5. Spread vegetables in a single layer on the prepared baking sheet.
6. Roast for 20-25 minutes until edges are crispy and golden brown.
7. Flip vegetables halfway through cooking for even browning on all sides.
8. Check for doneness by piercing with a fork—they should be tender but not mushy.
9. Remove from oven and let rest 2 minutes before serving to allow flavors to settle.
You’ll love the contrast between the creamy yogurt crust and the tender vegetable interiors. That za’atar brings an herby, slightly tangy punch that pairs perfectly with grilled meats or grain bowls. Try stuffing these into warm pita with hummus for an instant wrap situation.
Tangy Yogurt and Cucumber Gazpacho
Ready to shake up your soup game? This chilled gazpacho brings serious refreshment to your table. Rethink everything you know about cold soups with this tangy, creamy creation that’s perfect for warm days or light lunches.
Ingredients
Plain Greek yogurt – 2 cups
English cucumber – 1 large
Garlic cloves – 2
Fresh dill – ¼ cup
White wine vinegar – 2 tbsp
Extra virgin olive oil – 1 tbsp
Salt – 1 tsp
Ice water – ½ cup
Instructions
1. Peel the English cucumber completely using a vegetable peeler.
2. Cut the peeled cucumber in half lengthwise.
3. Scoop out all seeds from both cucumber halves using a small spoon.
4. Roughly chop the seeded cucumber into 1-inch chunks.
5. Place cucumber chunks in a blender jar.
6. Add 2 cups plain Greek yogurt to the blender.
7. Peel 2 garlic cloves and add them whole to the blender.
8. Chop ¼ cup fresh dill leaves and stems, then add to blender.
9. Pour 2 tbsp white wine vinegar into the blender.
10. Add 1 tbsp extra virgin olive oil to the mixture.
11. Measure 1 tsp salt and add to blender ingredients.
12. Pour ½ cup ice water into the blender.
13. Blend on high speed for 90 seconds until completely smooth.
14. Taste the gazpacho and adjust salt if needed.
15. Transfer the blended gazpacho to a large pitcher.
16. Cover the pitcher tightly with plastic wrap.
17. Refrigerate for at least 2 hours until thoroughly chilled.
18. Stir the gazpacho vigorously before serving.
19. Ladle into chilled bowls for immediate serving.
Perfectly smooth and refreshingly tangy, this gazpacho delivers a creamy texture that coats your spoon beautifully. The cucumber provides subtle freshness while the garlic adds just enough kick to keep things interesting. Try serving it in martini glasses for a fancy appetizer or pack it in a thermos for a picnic-ready cold soup.
Greek Yogurt and Feta Stuffed Peppers
Hear me out—these stuffed peppers will change your lunch game forever. Greek yogurt and feta create a creamy, tangy filling that bakes into pure comfort. Ready in under 30 minutes and packed with protein.
Ingredients
Bell peppers – 4 large
Greek yogurt – 1 cup
Feta cheese – ½ cup, crumbled
Garlic – 2 cloves, minced
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half with 1 tablespoon of olive oil.
4. Place peppers cut-side up on a baking sheet lined with parchment paper.
5. In a medium bowl, combine Greek yogurt, crumbled feta, minced garlic, salt, and black pepper.
6. Mix filling thoroughly until all ingredients are evenly distributed.
7. Spoon the yogurt-feta mixture evenly into each pepper half, filling them completely.
8. Drizzle remaining 1 tablespoon of olive oil over the stuffed peppers.
9. Bake at 400°F for 20-25 minutes until peppers are tender and filling is lightly golden.
10. Let peppers rest for 5 minutes before serving to allow filling to set.
Let these beauties cool slightly—the filling firms up perfectly while staying creamy inside. That tangy feta pairs magically with the sweet roasted peppers. Serve them over quinoa for a complete meal, or chop leftovers into tomorrow’s salad.
Yogurt and Turmeric Roasted Cauliflower
Zesty cauliflower just leveled up. Toss it in creamy yogurt and golden turmeric. Roast until crispy-edged perfection.
Ingredients
– Cauliflower – 1 large head
– Plain yogurt – ½ cup
– Turmeric – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F.
2. Cut the cauliflower into 1-inch florets.
3. Whisk together yogurt, olive oil, turmeric, salt, and black pepper in a large bowl.
4. Add cauliflower florets to the bowl.
5. Toss until every floret is evenly coated with the yogurt mixture.
6. Spread cauliflower in a single layer on a parchment-lined baking sheet.
7. Roast for 25 minutes at 425°F.
8. Flip each piece with tongs after 15 minutes for even browning.
9. Check for deep golden edges and tender stems—roast 5 more minutes if needed.
10. Remove from oven and let rest 2 minutes before serving.
Velvety yogurt creates a crackly crust while keeping interiors tender. Turmeric adds earthy warmth without overpowering. Serve over quinoa bowls or stuff into warm pitas with fresh herbs.
Savory Yogurt and Herb Waffles
Just when you thought waffles couldn’t get better—meet your new savory obsession. Jumpstart your morning with these protein-packed yogurt waffles that flip breakfast on its head. Get ready for crispy edges and herb-infused centers that’ll make you ditch syrup forever.
Ingredients
– All-purpose flour – 1 cup
– Plain Greek yogurt – ¾ cup
– Large egg – 1
– Baking powder – 1 tsp
– Dried dill – 1 tbsp
– Garlic powder – ½ tsp
– Salt – ¼ tsp
– Unsalted butter – 2 tbsp, melted
Instructions
1. Preheat your waffle iron to 375°F—this ensures immediate crispiness when batter hits the surface.
2. Whisk together flour, baking powder, dill, garlic powder, and salt in a large bowl until fully combined.
3. In a separate bowl, vigorously mix Greek yogurt, egg, and melted butter until completely smooth with no streaks.
4. Pour wet ingredients into dry ingredients and fold gently—stop mixing when just combined to avoid tough waffles.
5. Let batter rest for 5 minutes while waffle iron heats fully; this allows baking powder to activate.
6. Spray preheated waffle iron with non-stick cooking spray to prevent sticking.
7. Scoop ½ cup batter onto the center of the hot iron and close lid immediately.
8. Cook for 4-5 minutes until steam stops escaping and waffle is deep golden brown.
9. Use a fork to gently lift waffle from iron—don’t tear the crispy crust.
10. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.
Golden, herb-speckled waffles emerge with tangy yogurt notes and irresistible crispiness. Grab these straight from the iron and top with smoked salmon or fried eggs for a complete meal. The savory twist makes them perfect for brunch boards or unexpected dinner solutions.
Greek Yogurt and Olive Tapenade Crostini
Outshine basic appetizers with these Greek Yogurt and Olive Tapenade Crostini. Grab your baguette—we’re layering creamy tang with briny punch in under 15 minutes. Perfect for last-minute hosting or a snack that feels fancy without the fuss.
Ingredients
Baguette – 1
Olive oil – 2 tbsp
Kalamata olives – ½ cup
Garlic – 1 clove
Greek yogurt – ¾ cup
Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the baguette into ½-inch thick rounds.
3. Brush both sides of each baguette slice with olive oil.
4. Arrange the slices in a single layer on a baking sheet.
5. Bake for 8–10 minutes until golden and crisp at the edges.
6. Let the crostini cool completely on a wire rack.
7. Pit the Kalamata olives by pressing each one flat with the side of a knife.
8. Finely chop the pitted olives.
9. Mince the garlic clove.
10. Combine the chopped olives, minced garlic, Greek yogurt, and lemon juice in a small bowl.
11. Stir the mixture until fully blended.
12. Spoon about 1 tablespoon of the olive-yogurt tapenade onto each cooled crostini.
13. Serve immediately.
Hearty crunch meets cool creaminess in every bite. The briny olives pop against the tangy yogurt, while the garlic adds a subtle kick. Try topping with fresh basil or a drizzle of honey for a sweet-savory twist.
Yogurt and Sumac Grilled Fish
A grilled fish recipe that’s about to become your summer obsession. Amplify your dinner game with tangy yogurt and earthy sumac creating the perfect crust. Absolutely zero fancy techniques required—just bold flavors and minimal effort.
Ingredients
White fish fillets – 1 lb
Plain Greek yogurt – ½ cup
Sumac – 1 tbsp
Lemon juice – 2 tbsp
Garlic – 2 cloves
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat 1 lb white fish fillets completely dry with paper towels.
2. Mince 2 garlic cloves into a medium bowl.
3. Add ½ cup plain Greek yogurt, 1 tbsp sumac, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper to the bowl.
4. Whisk the marinade until fully combined and smooth.
5. Coat both sides of each fish fillet thoroughly with the yogurt mixture.
6. Refrigerate marinated fish uncovered for exactly 30 minutes—this helps form a better crust.
7. Preheat your grill to medium-high heat (400°F).
8. Lightly oil the grill grates using tongs and an oil-soaked paper towel.
9. Place fish fillets on the hot grill and close the lid.
10. Grill for 4 minutes without moving to develop grill marks.
11. Flip fish carefully using a thin spatula.
12. Grill for another 3-4 minutes until the internal temperature reaches 145°F.
13. Remove fish from grill and let rest for 2 minutes before serving. Don’t skip resting—it keeps the fish juicy.
14. Drizzle with extra lemon juice if desired.
Deliciously charred outside meets perfectly flaky inside. The yogurt creates an incredible tangy crust while sumac adds citrusy depth. Devour it straight from the grill or flake over grain bowls for next-level lunches.
Spiced Yogurt and Lentil Soup
Nailing that cozy comfort food vibe just got easier. This spiced yogurt and lentil soup delivers creamy texture with bold flavor—perfect for chilly evenings when you need something satisfying fast.
Ingredients
- Red lentils – 1 cup
- Plain yogurt – 1 cup
- Water – 4 cups
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Cumin – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Black pepper – ¼ tsp
Instructions
- Heat olive oil in a large pot over medium heat for 1 minute.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in cumin and turmeric, toasting spices for 20 seconds to deepen flavors.
- Pour in red lentils and water, stirring to combine.
- Bring mixture to a boil, then reduce heat to low and cover pot.
- Simmer lentils for 20 minutes until completely tender and broken down.
- Remove pot from heat and let cool for 5 minutes to prevent yogurt from curdling.
- Whisk in plain yogurt until fully incorporated and creamy.
- Season with salt and black pepper, stirring thoroughly.
- Return pot to low heat and warm soup for 3 minutes without boiling.
The creamy yogurt base creates a velvety texture that clings to the tender lentils, while the toasted cumin adds earthy warmth. Serve it with crusty bread for dipping or top with fresh herbs for a bright contrast to the rich spices.
Greek Yogurt and Sun-Dried Tomato Pasta Sauce
Tired of boring pasta nights? Transform your weeknight dinner with this creamy, tangy Greek yogurt and sun-dried tomato sauce. Grab your ingredients and let’s create magic in under 20 minutes.
Ingredients
- Greek yogurt – 1 cup
- Sun-dried tomatoes in oil – ½ cup
- Garlic – 3 cloves
- Pasta – 8 oz
- Pasta water – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh basil – ¼ cup
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tsp salt to the boiling water.
- Add 8 oz pasta and cook for 8-10 minutes until al dente (check package timing).
- Reserve ¼ cup pasta water before draining.
- Mince 3 garlic cloves while pasta cooks.
- Chop ½ cup sun-dried tomatoes into small pieces.
- Heat 2 tbsp oil from the sun-dried tomato jar in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
- Remove skillet from heat and let cool for 2 minutes (prevents yogurt from curdling).
- Whisk in 1 cup Greek yogurt until smooth and creamy.
- Gradually add reserved pasta water while whisking to create a silky sauce.
- Season with ½ tsp black pepper.
- Add drained pasta to the sauce and toss to coat completely.
- Chop ¼ cup fresh basil and stir into the pasta.
- Serve immediately while warm.
Keep this sauce creamy and vibrant by serving right away—the cool yogurt contrasts beautifully with the sweet, intense sun-dried tomatoes. Toss with protein like grilled chicken or keep it veggie-forward with roasted broccoli. The tangy richness makes every bite feel indulgent yet surprisingly light.
Summary
Ready to transform your meals? These 20 savory Greek yogurt recipes prove it’s a powerhouse ingredient for breakfast, lunch, and dinner. We hope you find new favorites to whip up in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these delicious ideas for later.
