It's not just for breakfast or a snack, use yogurt as an ingredient in recipes from appetizers to desserts.
Tart and creamy, yogurt is a delicious vehicle for your morning granola. But why stop there? Take a cue from the rest of the culinary world and consider its unique qualities for adding pizzazz to salads, dips, and more. Here are 8 inspired ideas for using yogurt:
Top a Pizza
Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang. The finishing touch: a sprinkling of toasted coconut, cumin, and sesame seeds (a take on dukka, an Egyptian spice blend).
2 of 9
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It’s used here on a refreshing salad of roasted golden beets with crunchy cucumber and green apple. (Feel free to slice up a jalapeño to spark some heat.)
3 of 9
Yogurt turns surprisingly velvety and decadent when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with a combo of cinnamon, cumin, and cilantro—and you’ve got an updated Turkish kofta. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.
TIP: For sauces and dressings, use regular yogurt (such as Stonyfield), which clings to food. Try Greek-style for spreads and dips. Strained of its whey, it’s better at staying put.
4 of 9
Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro.
5 of 9
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs to it. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.
TIP: Whole-milk and 2 percent yogurts add body and richness to a recipe, making them good swaps for buttermilk and sour cream.
Swipe here for next slide
6 of 9
Parsley-and-mint-puréed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that’s packed with flavor, finish with a crumble of briny feta.
7 of 9
Yogurt puts a new spin on French pastry cream, which is typically made with milk. Much to our delight, the result is brighter in flavor and still delivers that same silky richness. Layer it into a flaky, buttery shell, and then top it with strawberries.
8 of 9
The key to this recipe’s moist crumb? You guessed it: yogurt, which we used instead of milk once again. Emblazoned with thick pieces of rhubarb—in peak season now—it’s a next-level spring dessert. Temper the vegetable’s sour notes by roasting it with sugar before baking, and add ground pistachios to the batter to unleash a sweet nuttiness.
9 of 9
From spooned onto spaghetti to frozen into pops, we have lots more ideas for using plain yogurt.