Need Greek Yogurt Recipes PLEASE!

put about 2 teaspoons of a ranch packet / 1/4 cup and dip veggies in it!!

Made this tonight and it is awesome! Adjust to taste, but my 5 yo son asked for seconds (not something that occurs often that doesn't have 10 lbs of cheese in it)

http://www.myfitnesspal.com/topics/show/341420-awesome-chicken-casserole-corn-black-beans-brown-rice

I add diced cucumber, cumin and oregano to mine, Then I use that sauce on grilled turkey burgers in pita bread...

I sometimes make a little dip/sauce with mine to go with my vegetables.

I use anywhere between 50-100grams of yogurt, 1 teaspoon of cruched garlic, 1 teaspoon of ginger, a squirt of lemon juice, and a shake of dried mixed herbs. Stir well.

You can also use the above as a marinade.

make tzatziki sauce!! its greek and really yummy, especially as a veggie dip. its one of my favorites!

2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Directions

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

I put Crystal Light in it.

First post from me.
I have really come to like Greek yogurt. Here's a great sauce from leftover greek yogurt.

Baja-Style Avocado Cream Sauce

1/2 C greek yogurt
1 ripe avocado, peeled, pitted and sliced.
Juice of 1 fresh lime.

Put it all in the food processor and whirl until it is smooth. Thin with milk if it's too thick.

I use this baja-style avocado cream on grilled fish tacos. It's great on lots of other stuff too.

My usual use for Greek yogurt is in my breakfast smoothie. I make mine with 8 oz milk, a heaping tablespoon full of greek yogurt, a scoop of protein powder, and frozen fruit, blended smooth. I prefer frozen bananas and berries, but use whatever fruit you like. The protein in the yogurt and the added protein powder keep me from getting hungry until lunchtime. Bananas and some peanut butter are also a tasty variation, especially with a little bit of espresso blended in.

Cheesecake!
Add a spoonful of instant cheesecake pudding mix (sugarfree or regular) and top with strawberries or blueberries and crumble some graham crackers for a little texture if you like

I use fat free greek yogurt in "creamy" curry recipies, instead of cream!

Chop 1 whole white onion brown off in a frying pan (use fry light or olive oil, but very little olive oil)

Once soft, take 2/3's and blend to a paste like consistency and put back in pan with a clove or 2 of garlic

add in your diced chicken breast (i use turkey as its leaner and meatier!) fry off until cooked through

add your spices (I use cumin(1 tsp), curry poweder [mild/med] 2tsp, garam masala 2tsp, turmeric 1/2 tsp, cinnamon 1 tsp, ginger 1/2-1 tsp and sometimes nutmeg 1tsp)

Dollop in 2-3 tablespoons of greek yogurt and cook on a low heat to stop it separating
add water to adjust consistency (or milk, to taste)

You can even use the yogurt and spices to marinate the meat overnight, that always tastes good

Cook up some rice.. lovely jubbly!

marinate chicken in it for 1 hour and cook the chicken. I like to grill mine.

saving for later

ohhh its the best! I use it to replace fat in recipes like this muffin one, where I use yoghurt instead of oils or butter...http://bakenbeebz.blogspot.com/2011/09/apple-and-blackberry-healthy-muffinz.html

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Besides the usuals of yogurt w/ fruit, yogurt in smoothies, yogurt as a dip...

Dannon has some recipes on their site.

http://smartswaprecipes.com/recipes/results.aspx?type=oikos-greek

This one looks pretty good!

Ingredients
1 cup old-fashioned oats
1/2 cup all purpose flour
2 Tbsp. flax seeds
1 teaspoon baking soda
1/4 teaspoon salt
2 cups Dannon® Oikos® Greek Plain or Vanilla Yogurt
2 large eggs
2 Tbsp. agave or honey
2 Tbsp. canola oil
Syrup*


Directions

Prep Time: 15 minutes

Cook/Rest Time: 35 minutes

Preheat oven to 250°F.
1.Combine first five ingredients in a blender and pulse process 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance cover batter and refrigerate).
2.Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit.


Yields
3 cups batter (12 pancakes)
Serving Size: 2 pancakes