6 Recipes That Show You Greek Yogurt’s Savory Side

At first, the idea of savory Greek yogurt may seem strange. After all, most of us are used to adding sweets to our yogurt, such as fruit, honey, and cinnamon. But if that is the only way you’re eating this rich and creamy food, you are missing out on a plethora of aromatic, flavorful, and refreshing recipes. The Kitchn explains that by adding certain ingredients — think basil, dill, cilantro, peppers, and chickpeas — you can easily create savory dishes that are packed with protein and fiber. Sick of sweets? Here are six salty, spicy, and tangy recipes showing you the non-sweet side of Greek yogurt.

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1. Avocado Basil Greek Yogurt Parfaits

Parfaits can be enjoyed for breakfast, lunch, or as a snack, and are typically low-maintenance meals that require minimal prep time. La Fuji Mama’s recipe is no exception: It’s easy to prepare and is filled with nutritious ingredients that will leave you feeling energized. Don’t skimp on the basil — Care2 applauds it for its noteworthy nutrients, including vitamins A, C, and K, iron, calcium, and antioxidants.


  • 1 medium Hass avocado
  • 1 Meyer lemon
  • 1 cup plain Greek yogurt
  • 4 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 10 fresh basil leaves

Directions: Cut the avocado into large chunks and sprinkle with the juice of the lemon. Split the Greek yogurt into two bowls. Top each bowl of yogurt with half of the avocado chunks, olive oil, salt, and freshly ground black pepper. Tear the basil leaves into pieces and garnish the parfaits with the pieces. Serve.

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2. Diane Kochilas’ Pasta With Yogurt and Caramelized Onions

This recipe combines two ingredients that are surprisingly compatible: pasta and Greek yogurt. Once you add the grated pecorino and caramelized onions to this dish, it will transform into an elegant and savory supper. Food 52’s recipe, which was adapted slightly from the cookbook The Glorious Foods of Greece, yields 4 to 6 servings.


  • 5 tablespoons extra-virgin olive oil
  • 6 cups coarsely chopped onions
  • Sea salt
  • 1 pound tagliatelle or other fresh pasta
  • 2 cups thick, strained Greek-style yogurt
  • 1 cup coarsely grated kefalotyri cheese, or pecorin

Directions: Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium-low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it.

Add the pasta and cook until soft, not al dente. Reserve ½ cup pasta water. Combine the yogurt with ¼ cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.

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3. Florentine Frittata

Greek yogurt pairs perfectly with eggs, tomatoes, garlic, scallions, spinach, and goat cheese, creating a frittata that’s bursting with fantastic flavor. The recipe, from The Greek Yogurt Diet: The Fresh New Way to Lose Weight Naturally via Reader’s Digest, yields 6 servings.


  • 6 large eggs, plus 6 egg whites
  • ¾ cup nonfat Greek yogurt
  • Kosher salt and black pepper
  • ¼ cup chopped sundried tomatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 scallions, chopped plus extra, for garnish
  • 4 ounces baby spinach (about 4 cups)
  • 2 ounces goat cheese

Directions: Preheat oven to 400 degrees Fahrenheit. Whisk the eggs and egg whites, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Stir in sundried tomatoes. Heat oil in a 12-inch oven-safe skillet on medium heat. Add garlic and scallions and cook until fragrant, about 1 minute. Add spinach, and cook 2 to 3 minutes until just wilted. Season with salt and pepper.

Pour egg mixture into the skillet. Cook for a few minutes until the edges start to set. As it cooks, gently push the edges toward the middle with a spatula, allowing the liquid to go to the bottom of the skillet. Sprinkle the cheese evenly over the eggs and place the skillet in the oven. Bake 10 to 12 minutes until cooked and puffed up. For a golden color, broil for another 2 to 3 minutes. Garnish with scallions and serve.

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4. Wasabi Muenster Grilled Cheese

The Pescetarian and the Pig presents a grilled cheese that is filled with gratifyingly gooey goodness. Plus, by using Greek yogurt to make the wasabi mayo, you are cutting down on fat and calories. We recommend using homemade bread with this recipe — you’ll love the tasty texture that Taste of Home’s Italian bread adds to this sensational sandwich.


Wasabi mayo

  • 2 teaspoons Greek yogurt
  • 1 teaspoon wasabi powder
  • ½ teaspoon white vinegar
  • Pinch of sea salt


  • 1 tablespoon unsalted butter
  • 2 slices of a nice, crusty bread
  • 2 to 3 slices muenster cheese
  • ½ cup baby spinach
  • ¼ avocado, sliced
  • Pinch of sea salt
  • Wasabi mayo

Directions: To make the mayo, in a small bowl, mix together all ingredients thoroughly. Use immediately. For the sandwich, spread wasabi mayo on the inside of each bread slice. On one slice of bread, spread spinach leaves evenly. Top with avocado slices and a pinch of sea salt. Place muenster slices on top, and finally, top with the other slice of bread. In a skillet over low heat, melt ½ tablespoon pat of butter and place sandwich on top.

Swirl sandwich around to absorb the butter and cook for about 4 minutes or until bread is golden-brown, and then flip, using another ½ tablespoon pat of butter for this new side. Cook for another 4 minutes or until the other side is golden brown and cheese is melted. You may continue to flip the sandwich if cheese is taking a little bit longer to melt — just don’t burn your bread. Sprinkle with a pinch of sea salt and serve.

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5. Yogurt Barley Soup

The Kitchn created an Armenian-inspired savory soup that’s creamy, zesty, and slightly nutty. You can even make this comforting dish easier by cooking the barley ahead of time. The recipe yields 4 servings.


  • 2 tablespoons butter
  • 1 medium white or yellow onion, finely chopped
  • 1½ cups cooked pearl barley
  • 1 tablespoon finely chopped fresh parsley, plus more sprigs for garnish
  • 1 teaspoon dried mint
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3½ cups vegetable stock
  • 1½ cups yogurt, room temperature
  • Sweet paprika for garnish (optional)

Directions: Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent. Add barley, parsley, mint, salt, and pepper and stir to coat. Add vegetable stock and bring to a boil. Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don’t boil it or the yogurt will curdle. Serve hot or chilled. Garnish with parsley and paprika, if desired.

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6. California Green Pizza With Yogurt Sauce

A cauliflower crust, creamy pea mint yogurt sauce, fresh mint leaves, and Parmesan create a delicious dinner dish you can feel good about eating. Livestrong notes that mint leaves do much more than just add flavor to dishes; they also add plenty of health benefits, including iron, fiber, vitamin A, potassium, and antioxidants. Nerdy Bites’ recipe yields 4 servings.


Pea mint yogurt sauce

  • ½ cup Greek yogurt
  • ½ cup peas
  • ¼ cup water
  • 5 mint leaves


  • 1 head of cauliflower
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 tablespoons coconut oil for greasing


  • Pea mint yogurt sauce
  • 2 julienned zucchinis
  • ½ yellow onion, sliced
  • ¼ cup plus ¼ cup shaved Parmesan
  • ½ cup peas
  • 5 mint leaves shredded
  • 1 handful of arugula

Directions: To make the sauce, combine using immersion blender and set aside for pizza. To make the pizza, preheat oven for 400 degrees Fahrenheit. Line cookie sheet with baking paper and spread melted coconut oil across paper. Break apart cauliflower head into florets. Add florets to food processor and pulse for 1 second 15 to 20 times, until cauliflower is the consistency of rice. Add 3 cups of cauliflower rice to large mixing bowl.

Add almond flour, baking powder, and eggs. Combine with your hands and shape into ball. Place dough on cookie sheet and flatten. Make edges slightly higher. Bake for 25 minutes. Remove from oven and spread yogurt pea mint sauce evenly. Place onions, zucchinis, peas, and ¼ cup of Parmesan on pizza. Bake for 10 minutes. Remove from oven and top with remaining ¼ cup Parmesan, mint, and arugula. Cut and serve.

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