4 Unique Ways to Use Greek Yogurt
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
I’m a big fan of foods that multitask in the kitchen. These are foods that can be enjoyed on their own or easily incorporated into recipes and snacks to add flavor, texture, or a nutrition boost. Plain Greek yogurt is the perfect example and is high on my list of favorite fridge staples.
While we enjoy yogurt in traditional ways, like with berries for breakfast or blended into smoothies, I use plain Greek yogurt to make creamy salad dressings, thicken pasta sauces, replace milk or oil in baked goods, and more. My preference is reduced fat or whole milk Greek yogurt (like Fage 2% or 5%) for taste, texture and versatility in recipes.
To help you make the most of your Greek yogurt in your fridge, here are four super simple recipe ideas that call for as little as a few tablespoons or up to a couple cups of plain yogurt, so you’ll never waste a spoonful. Each requires just a handful of other ingredients and very little prep time.
4 Unique Ways to Use Greek Yogurt
Servings: 4-6
Ingredients
Greek Yogurt Bagels
- 1 cup plain Greek yogurt
- 1 ¼ - 1 ½ cups self-rising flour, plus more for dusting
- 1 Heinen’s cage free egg, beaten
- Two Brothers everything bagel seasoning
Garlic and Herb Greek Yogurt Dip
- 1 cup plain Greek yogurt
- ¾ tsp. Heinen’s garlic powder
- ½ tsp. Heinen’s onion powder
- ½ tsp. Heinen’s dried dill
- ½ tsp. Heinen’s dried parsley
- ¼ tsp. sea salt, or to taste
- 2 tsp. Heinen’s olive oil
- 1 tsp. lemon juice
- For serving: fresh cut vegetables and crackers
Creamy Penne Arrabbiata
- 1 package Heinen’s frozen penne arrabbiata
- 3-4 Tbsp. plain Greek yogurt
- Frozen meatballs, heated (optional)
- Heinen’s grated parmesan cheese
Peanut Butter Frozen Yogurt
- 2 cups plain Greek yogurt (fat free not recommended)
- ½ cup Heinen’s honey roasted peanut butter
- ⅓ cup Heinen’s organic maple syrup
- 1 tsp. vanilla extract
- For serving: mini chocolate chips and/or chopped peanuts (optional)
Instructions
Greek Yogurt Bagels
You won’t believe these 2-ingredient bagels! Mixing together Greek yogurt and self-rising flour yields a soft dough that can be shaped or rolled into bagels, buns, pita bread, and more. This recipe makes 4 bagels but can easily be doubled.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine Greek yogurt and 1 ¼ cups of flour. Stir until a loose dough forms, then transfer to floured work surface. Knead 10 to 15 times, or until the dough comes together in a soft, smooth ball. Dough should be slightly sticky but not tacky. If dough sticks to your hands, add more flour.
- Divide dough into 4 balls, then use your thumbs to press a hold through the middle and stretch it to make a circle. Transfer to baking sheet and brush tops with beaten egg. Sprinkle with bagel seasoning and bake for 25 to 30 minutes or until light golden brown.
Garlic and Herb Greek Yogurt Dip
Turn what’s left of the Greek yogurt into a flavorful dip for fresh vegetables and crackers, or use it as a spread for sandwiches and flatbreads. This recipe uses a variety of Heinen’s dried herbs and spices for convenience, but feel free to stir in any fresh herbs you have on hand to brighten it up.
- In a bowl, stir together the Greek yogurt, dried herbs and spices, salt, olive oil, and lemon juice. Add more salt and lemon juice to taste. Serve with vegetables and crackers.
Creamy Penne Arrabbiata
Elevate Heinen’s frozen pasta entrée with a spoonful or two of Greek yogurt to make it rich and creamy. Stir in some heated frozen meatballs, if desired, and top with Heinen’s grated parmesan cheese for a quick and satisfying meal in minutes.
- Heat the frozen pasta according to package directions. Stir in Greek yogurt (adding more or less to taste) and meatballs. Serve topped with parmesan cheese.
Peanut Butter Frozen Yogurt
You don’t need an ice cream maker to satisfy that frozen treat craving! Stir together plain Greek yogurt, Heinen’s fresh ground nut butter, maple syrup and vanilla extract to make the easiest frozen yogurt dessert. For the creamiest result, use a higher fat yogurt in this recipe.
- In a bowl, stir together Greek yogurt, peanut butter, maple syrup, and vanilla extract until smooth. Pour into a freezer safe pan (I recommend a stainless steel or aluminum loaf baking pan) and use the back of a spatula to spread into an even layer.
- Cover pan with foil and freeze for 2 to 3 hours for soft-serve consistency. Serve topped with chocolate chips and/or chopped peanuts, if desired. Yogurt frozen for more than 4 to 6 hours will be very hard and should be left out at room temperature for 20 to 30 minutes before serving.
