Here are some of my favorite recipes using Greek yogurt. Believe me, there are hundreds more. Please let me know if you have any questions or need other recipes.
World’s Easiest Dessert
Easiest Yogurt Sauce:
- 1 cup Greek-style yogurt
- 2-3 TB fresh lemon juice, or the juice of one nice sized lemon
- 1 garlic clove, minced or more to taste
- 2 Tb fresh herbs such as dill or mint
- Kosher salt and freshly ground black pepper
In a small bowl, combine the yogurt, lemon juice and garlic; season with salt and pepper. Transfer the yogurt sauce to a container, cover, and refrigerate until ready to use. Add an endless plethora of spices, a tablespoon or more of water to thin, and ½ cup or so olive or grapeseed oil to use as a marinade. In this photo, I used tandoori spices when marinading.
Green Goddess Dip and DressingFrom Chobani.com
- 1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)
Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Greek Yogurt Crudite Dip
- 1 cup plain Greek yogurt
- 2 TB mayonnaise or sour cream (optional: Adds body and creaminess)
- 2 t fresh lemon juice
- 2 TB cup fresh basil leaves, minced
- 2 TB fresh parsley, minced
- 1 ts fresh thyme, minced
- 1 ts fresh garlic, minced
- ½ t kosher or finely ground sea salt
- ½ t freshly ground black pepper
Fold the first 7 ingredients together. Add salt and pepper to taste. * use whatever herbs you have on hand, fresh or even dried. Try omitting fresh herbs for garam masala, curry, harissa or other ethnic flavors.
**For a sweet dip, replace herbs and spices for fresh or dried berries, figs or dates. Drain and strain if necessary. Combine in blender or food processor with 1 tsp vanilla and nutmeg or cinnamon. Use as a dip for fresh berries, mango, apples, pears or bananas.
Waldorf or Broccoli Salad with Greek Yogurt
- 1 head broccoli (omit for Waldorf Salad)
- 1 cup plain Greek yogurt
- 1-2 TB mayonnaise or sour cream (optional)
- Juice of one medium lemon
- 1 ts curry powder *
- ½ ts ground cumin
- 1 firm Fuji or Granny Smith apple, OR
- ½ firm apple + ½ firm pear
- ½ cup walnut halves, toasted
- 1/2 cup celery, thinly sliced
- ½ cup carrot peelings
- ¼ cup mixed dried berries
- ¼ cup fresh parsley, chopped
- Freshly ground sea salt and pepper
Add lemon juice, mayonnaise, yogurt, curry powder, cumin, salt and pepper to medium-sized bowl. Whisk until combined. Set aside.
Core the apple (and pear), then cut into small wedges or slices. Add walnuts, celery, carrots, dried berries and dressing to bowl. Toss well. Season to taste with salt and pepper. Sprinkle with parsley and serve.
To make the broccoli salad, simply chop the broccoli and add with the apples. This is also nice over mesclun lettuce.
Chicken with Greek Yogurt and SpicesBased on a recipe from Food and Wine Magazine
- 2 ½-inch piece ginger, peeled and chopped
- 5 garlic cloves, chopped
- 3 tablespoons slivered almonds
- 1 ½ cups plain yogurt
- 1 ½ teaspoons garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cayenne pepper
- 3 tablespoons canola oil
- 2 medium onion, thinly sliced
- one 2-inch stick cinnamon
- 8 whole cardamom pods
- 2 bay leaves
- 1 chicken, cut into eight serving pieces
- 2 tablespoons golden raisins
- 3 tablespoons cilantro, chopped
Place ginger, garlic and ¼ cup of water in blender. Process until smooth. Add almonds, two more tablespoons of water, and process until smooth.
Whisk together yogurt, garam masala, coriander, cayenne, and a pinch of salt in medium-sized bowl.
Pour oil into large Dutch oven set over medium heat. Add onions and cook until they are well browned, stirring often, about ten minutes. Remove onions with slotted spoon, trying to leave as much oil in Dutch oven as possible. Set onions aside.
Add cardamom, cinnamon, and bay leaves to Dutch oven, and stir constantly until fragrant, about 30 seconds. Add as many chicken pieces as will fit in one layer, and brown lightly on both sides, about two minutes on each side. Transfer browned chicken pieces to a plate and set aside.
When all chicken pieces are browned, add raisins and blended almond and garlic. Cook, stirring frequently, until it forms a fragrant paste, about one minute. Return chicken and onions to Dutch oven, and add yogurt. Stir well, and reduce heat to low. Cover Dutch oven and cook until chicken is cooked through and tender, 25 to 30 minutes. Serve with a sprinkling of chopped cilantro.
Yogurt Frozen Yogurt
- 3/4 cup sugar
- ½ cup honey
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- 3 cups plain Greek-style yogurt, kept quite cold
- 5 teaspoon fresh lemon juice
- 2 vanilla beans, split and scraped
- 2 ts vanilla extract
- 3-4 fresh lavendar, basil, lemon thyme or pineapple sage leaves (optional) OR fresh berries
Bring the sugar, honey, water and vanilla seeds and reserved pods to a boil in a saucepan, removing from heat immediately on the boil. Add herb leaves or berries, if using. Stir in the corn syrup, kosher salt, and vanilla extract. Cool completely. This step can be completed overnight.
Remove vanilla pods and herb leaves or fruit from simple syrup. If using fruit, puree in a blender and pass through a strainer to remove berry seeds or skins. Whisk in yogurt and lemon juice. Cool to very cold, 3-6 hours.
Freeze in your ice cream maker according to manufacturer’s directions.
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