Becky Rosenthal/Food52
By Becky Rosenthal / Food52
June 30, 2015

The first time I used Greek yogurt several years ago, it was as a substitute for sour cream. But what started as a topper for baked potatoes and fajitas soon developed into a staple in my family’s refrigerator. You could even say we’ve developed a full-blown addiction for the thick, tangy stuff. Today, it’s not uncommon for us to eat it several times a day: We start our mornings with it, nested into a bowl of granola, and are always searching for new ways to enjoy it. We use it in salads, dips, and even cheesecake. Swirled into warm soups or tossed into chicken salad, Greek yogurt is the creamy, dreamy element every kitchen needs.

Here are my five favorite, unexpected ways to use Greek yogurt:

 

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