20 Delicious Plain Greek Yogurt Recipes Healthy

Dive into the creamy, tangy world of Greek yogurt with our roundup of 20 Delicious Plain Greek Yogurt Recipes Healthy! Whether you’re whipping up a quick breakfast, a light lunch, or a decadent dessert, these recipes are your ticket to tasty, nutritious meals that don’t skimp on flavor. Perfect for home cooks looking to add a healthy twist to their dishes, there’s something here for everyone. Let’s get cooking!

Greek Yogurt Pancakes

These Greek Yogurt Pancakes have become my weekend staple, and for good reason. They’re fluffy, slightly tangy, and just the right amount of sweet, making them the perfect canvas for whatever toppings you’re craving. I stumbled upon this recipe during a lazy Sunday morning when I was out of buttermilk but had a tub of Greek yogurt staring back at me from the fridge—best happy accident ever!

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the Greek yogurt, egg, vanilla extract, and milk until smooth. Tip: If the batter seems too thick, add a splash more milk to loosen it up.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix—it’s okay if there are a few lumps. Tip: Overmixing can lead to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s the secret to flipping at the perfect time.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.

Zesty and light, these pancakes have a delightful tang from the Greek yogurt that pairs wonderfully with fresh berries and a drizzle of honey. For an extra indulgent twist, try topping them with a dollop of whipped cream and a sprinkle of cinnamon.

Blueberry Greek Yogurt Muffins

After a recent trip to the farmers’ market, I found myself with an abundance of fresh blueberries and a craving for something sweet yet wholesome. That’s when I decided to whip up these Blueberry Greek Yogurt Muffins, a perfect blend of tart and sweet, with a moist texture that’s hard to resist.

Ingredients

• For the dry ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the wet ingredients:
  • 1 cup Greek yogurt
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-ins:
  • 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the Greek yogurt, melted butter, egg, and vanilla extract until smooth. Tip: Ensure the melted butter is cooled slightly to avoid cooking the egg.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the blueberries gently. Tip: Tossing the blueberries in a little flour before adding can help prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 15 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Coming out of the oven, these muffins are beautifully golden with bursts of juicy blueberries. The Greek yogurt ensures they’re incredibly moist, making them perfect for a quick breakfast or a sweet snack. Try serving them warm with a dollop of Greek yogurt on top for an extra tangy twist.

Greek Yogurt Chicken Salad

Remember those lazy Sunday afternoons when you crave something light yet satisfying? That’s exactly how I stumbled upon this Greek Yogurt Chicken Salad. It’s become my go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil, then season with salt and pepper.
3. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 5 minutes before dicing to keep it juicy.
4. In a large bowl, whisk together Greek yogurt, lemon juice, and garlic powder until smooth.
5. Add the diced chicken, celery, red onion, walnuts, and cranberries to the bowl. Tip: Toast the walnuts lightly for extra crunch and flavor.
6. Gently mix everything until well combined. Season with additional salt and pepper if needed. Tip: For best flavor, let the salad chill in the fridge for at least an hour before serving.

Now, this Greek Yogurt Chicken Salad is not just about the creamy texture and the tangy kick from the yogurt; it’s the perfect balance of sweet and savory with every bite. Serve it on a bed of greens or stuffed in a pita for a delightful twist.

Strawberry Greek Yogurt Smoothie

Goodness, it’s been a scorcher of a week, and all I’ve been craving is something cool, creamy, and a tad tangy to beat the heat. That’s when my strawberry Greek yogurt smoothie comes to the rescue—a blend that’s as refreshing as a dip in the pool and just as satisfying.

Ingredients

• For the smoothie:
  • 1 cup frozen strawberries
  • 1/2 cup Greek yogurt
  • 1/2 cup almond milk
  • 1 tbsp honey
  • 1/2 tsp vanilla extract

Instructions

1. Gather all your ingredients to ensure you have everything you need. This makes the process smoother and faster.
2. Add the frozen strawberries, Greek yogurt, almond milk, honey, and vanilla extract into a blender. Tip: Using frozen strawberries eliminates the need for ice, preventing dilution of flavors.
3. Blend on high for about 1 minute, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
4. Pour the smoothie into a tall glass. Tip: For an extra touch, drizzle a little honey on top or garnish with a fresh strawberry.

Lusciously creamy with the perfect balance of sweet and tangy, this smoothie is a dream on a hot day. Serve it with a colorful straw or a spoon to savor every last drop—it’s that good.

Greek Yogurt Banana Bread

Sometimes, the best recipes come from the simplest ingredients sitting in your kitchen, begging to be used. That’s exactly how this Greek Yogurt Banana Bread came to life in my home, combining overripe bananas with creamy Greek yogurt for a moist, tangy twist on the classic.

Ingredients

• For the wet mixture:
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup plain Greek yogurt
  • 1/4 cup melted unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the dry mixture:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the mashed bananas, Greek yogurt, melted butter, sugar, egg, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to dense bread.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Banana bread has never been this moist and flavorful, with the Greek yogurt adding a subtle tang that balances the sweetness perfectly. Try serving it warm with a dollop of Greek yogurt on top for an extra creamy bite.

Greek Yogurt Chocolate Chip Cookies

Every time I think about baking, my mind immediately jumps to cookies—there’s something so comforting about the process and the outcome. Greek Yogurt Chocolate Chip Cookies have become my go-to for a slightly healthier twist that doesn’t skimp on flavor or texture.

Ingredients

• For the dough:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Add the Greek yogurt, egg, and vanilla extract to the butter mixture, beating until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the chocolate chips until evenly distributed throughout the dough.
6. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, a cookie scoop works wonders.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy in the middle with a slight crisp around the edges, these cookies strike the perfect balance. I love serving them slightly warm with a glass of cold milk for that classic combo, or crumbled over vanilla ice cream for an indulgent dessert.

Greek Yogurt Caesar Dressing

Kicking off our culinary adventure today, I’m thrilled to share a twist on a classic that’s been a game-changer in my kitchen: Greek Yogurt Caesar Dressing. It’s lighter, tangier, and packs a protein punch, making it a staple in my fridge. I stumbled upon this version during a quest to make my salads more exciting without the guilt, and it’s been a hit ever since.

Ingredients

• For the dressing:
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 anchovy fillets, minced (optional for authenticity)

Instructions

1. In a medium bowl, combine the Greek yogurt, lemon juice, and Dijon mustard. Whisk until smooth. Tip: For extra creaminess, let the yogurt sit at room temperature for 10 minutes before mixing.
2. Add the minced garlic, grated Parmesan, olive oil, salt, and black pepper to the bowl. If using, add the minced anchovy fillets. Whisk until all ingredients are fully incorporated. Tip: Mincing the garlic finely ensures no overpowering bites.
3. Taste the dressing and adjust the seasoning if necessary. For a thinner consistency, add a teaspoon of water at a time until desired thickness is reached. Tip: The dressing thickens slightly when chilled, so consider this when adjusting consistency.
4. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Beyond its creamy texture and bold flavors, this Greek Yogurt Caesar Dressing is incredibly versatile. Drizzle it over a classic Caesar salad, use it as a dip for veggies, or even as a savory spread for sandwiches. The tanginess of the yogurt paired with the umami from the Parmesan and anchovies creates a dressing that’s both refreshing and deeply satisfying.

Greek Yogurt Tzatziki Sauce

Last summer, I stumbled upon the creamiest, most refreshing tzatziki sauce at a tiny Greek festival in Chicago, and I’ve been obsessed with recreating it at home ever since. This version, with its perfect balance of tangy Greek yogurt and crisp cucumber, has become my go-to for everything from grilled meats to veggie dips.

Ingredients

• For the sauce:
  • 2 cups Greek yogurt
  • 1 medium cucumber, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dill, dried

Instructions

1. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for preventing a watery sauce.
2. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, salt, and dill. Stir until all ingredients are fully incorporated.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together beautifully.
4. Before serving, give the sauce a good stir and drizzle with a little extra olive oil for a glossy finish.

Key to this tzatziki’s magic is the chilling time, which transforms the mixture into a thick, flavorful sauce that’s irresistibly creamy. I love serving it alongside spicy grilled kebabs or as a vibrant dip for pita chips at my summer gatherings.

Greek Yogurt Parfait with Granola

Greek yogurt parfaits have become my go-to breakfast, especially on those mornings when I’m rushing out the door but still want something nutritious and delicious. The layers of creamy yogurt, crunchy granola, and sweet fruit not only look Instagram-worthy but also keep me full until lunch.

Ingredients

• For the parfait:
• 1 cup Greek yogurt
• 1/2 cup granola
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp honey

Instructions

1. Start by gathering all your ingredients and a clear glass or jar to assemble your parfait. This makes it easier to see the beautiful layers.
2. Spoon 1/2 cup of Greek yogurt into the bottom of your glass. Tip: For a smoother layer, gently tap the glass on the counter to settle the yogurt.
3. Add 1/4 cup of granola over the yogurt, spreading it evenly to create a crunchy layer.
4. Layer 1/4 cup of mixed berries on top of the granola. Tip: If using strawberries, slice them thinly for easier eating.
5. Repeat the layers with the remaining yogurt, granola, and berries.
6. Drizzle 1 tbsp of honey over the top for a touch of sweetness. Tip: Warm the honey slightly if it’s too thick to drizzle.

Perfect for a quick breakfast or a healthy dessert, this Greek yogurt parfait with granola offers a delightful contrast of textures and flavors. Try serving it with a sprinkle of cinnamon or a few mint leaves for an extra flavor boost.

Greek Yogurt Cheesecake

Delightfully creamy and surprisingly light, this Greek Yogurt Cheesecake has become my go-to dessert for summer gatherings. I stumbled upon the recipe during a quest to find a lighter alternative to traditional cheesecake, and it’s been a hit ever since. The tanginess of the Greek yogurt pairs perfectly with the sweet, buttery crust, creating a dessert that’s both refreshing and indulgent.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 2 cups Greek yogurt
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar together until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add the Greek yogurt, eggs, and vanilla extract to the cream cheese mixture, beating until just combined. Tip: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
9. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Rich and creamy with a slight tang, this Greek Yogurt Cheesecake is a delightful twist on the classic. Serve it with a drizzle of honey and fresh berries for an extra touch of elegance.

Greek Yogurt Pasta Sauce

Perfect for those evenings when you’re craving something creamy yet light, this Greek Yogurt Pasta Sauce has become my go-to for a quick, satisfying meal. I stumbled upon this recipe during a hectic week when I was too tired to cook but still wanted something homemade.

Ingredients

• For the sauce:
  • 1 cup Greek yogurt
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
• For serving:
  • 8 oz pasta of your choice
  • Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid a bitter taste.
3. In a mixing bowl, combine Greek yogurt, sautéed garlic, salt, black pepper, Parmesan cheese, and lemon juice. Stir until well blended. Tip: Letting the sauce sit for a few minutes before serving allows the flavors to meld together beautifully.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water helps to thin the sauce slightly and helps it cling to the pasta better.
5. Return the pasta to the pot. Add the yogurt sauce and reserved pasta water, tossing gently to coat the pasta evenly.
6. Serve immediately, garnished with fresh basil leaves.

Creamy with a tangy kick from the lemon and Parmesan, this sauce clings to every strand of pasta for a delightful bite. Try topping it with roasted cherry tomatoes or a sprinkle of red pepper flakes for an extra layer of flavor.

Greek Yogurt Ice Cream

Unbelievably creamy and tangy, this Greek Yogurt Ice Cream is my go-to summer treat that’s both refreshing and guilt-free. I stumbled upon this recipe during a heatwave last year, and it’s been a staple in my freezer ever since, especially when I’m craving something sweet but want to keep it light.

Ingredients

• For the ice cream base:
  • 2 cups full-fat Greek yogurt
  • 1/2 cup honey
  • 1 tsp vanilla extract
• For the mix-ins (optional):
  • 1/2 cup fresh berries
  • 1/4 cup dark chocolate chips

Instructions

1. In a large bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth. Tip: For a smoother texture, let the mixture sit for 5 minutes to allow the honey to fully incorporate.
2. If using, gently fold in the fresh berries and dark chocolate chips into the yogurt mixture. Tip: Freeze the berries for 10 minutes before adding to prevent them from bleeding color into the ice cream.
3. Pour the mixture into a loaf pan or a freezer-safe container. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
4. Freeze for at least 4 hours, or until firm. Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.

Mmm, the result is a luxuriously smooth ice cream with the perfect balance of sweetness and tang. Serve it with a drizzle of honey and a sprinkle of nuts for an extra crunch, or enjoy it straight from the freezer for a quick cool-down on hot days.

Greek Yogurt Ranch Dip

Craving something creamy yet tangy to dunk your veggies or chips into? I recently whipped up this Greek Yogurt Ranch Dip for a last-minute gathering, and it was a hit! The best part? It’s ridiculously easy to make and feels lighter than the traditional version, thanks to the Greek yogurt.

Ingredients

• For the dip:
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium mixing bowl, combine 1 cup plain Greek yogurt and 1/2 cup mayonnaise. Stir until smooth.
2. Add 1 tbsp lemon juice to the mixture. This not only adds a tangy flavor but also helps thin the dip slightly for the perfect consistency.
3. Sprinkle in 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Tip: If you’re using fresh herbs, double the amount for a brighter flavor.
4. Stir all the ingredients together until well combined. Taste and adjust the seasoning if necessary. Tip: Letting the dip sit in the fridge for at least 30 minutes before serving allows the flavors to meld beautifully.
5. Serve chilled with your favorite veggies, chips, or even as a spread for sandwiches. Tip: For a smoother dip, you can blend all the ingredients in a food processor for a few seconds.

Out of all the dips I’ve made, this Greek Yogurt Ranch Dip stands out for its creamy texture and herby flavor. It’s versatile enough to pair with almost anything, and I love how it adds a refreshing twist to the classic ranch. Try it at your next BBQ or as a healthy snack option!

Greek Yogurt Coleslaw

Kicking off summer with a twist on a classic, I stumbled upon this Greek Yogurt Coleslaw during a picnic last weekend, and it was love at first bite. The creamy texture with a tangy punch had everyone asking for the recipe, and now, I’m sharing it with you.

Ingredients

• For the slaw:
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, grated
• For the dressing:
  • 1 cup Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot.
2. In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Tip: Use tongs for easier mixing and to prevent the cabbage from getting bruised.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: The slaw tastes even better the next day, so feel free to make it ahead.

Perfectly crisp with a creamy dressing that’s light yet flavorful, this Greek Yogurt Coleslaw is a refreshing side that pairs wonderfully with grilled meats or as a topping for tacos. Try adding a sprinkle of feta cheese or a handful of chopped walnuts for an extra layer of texture and taste.

Greek Yogurt Flatbread

After a recent trip to Greece, I’ve been obsessed with incorporating Greek yogurt into my cooking, especially in bread. There’s something magical about how it transforms the texture, making it irresistibly soft and slightly tangy. Today, I’m sharing my go-to Greek Yogurt Flatbread recipe that’s perfect for wraps, dips, or just on its own.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup Greek yogurt
  • 1 tsp baking powder
  • 1/2 tsp salt
• For cooking:
  • 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Whisk these dry ingredients together to ensure even distribution.
2. Add 1 cup Greek yogurt to the dry ingredients. Mix with a fork until a shaggy dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
3. Turn the dough onto a lightly floured surface and knead for about 3-5 minutes until smooth and elastic. This kneading develops the gluten, giving the flatbread its characteristic chew.
4. Divide the dough into 4 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick. Tip: For even thickness, use a rolling pin and rotate the dough frequently.
5. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil. Cook each flatbread for about 2-3 minutes on each side, or until golden brown spots appear. Tip: Don’t overcrowd the skillet; cook one at a time for the best results.

Kneading the dough by hand might seem old-school, but it’s worth the effort for the tender, pillowy texture you get. The slight tang from the yogurt pairs beautifully with savory fillings or a drizzle of honey for a sweet treat. Try serving it warm with a sprinkle of za’atar for an extra flavor kick.

Greek Yogurt Oatmeal

First off, let me tell you, there’s nothing like starting your day with a bowl of Greek Yogurt Oatmeal. It’s creamy, it’s tangy, and it’s packed with protein to keep you full until lunch. I stumbled upon this combo one lazy Sunday when I was out of milk, and let’s just say, my mornings haven’t been the same since.

Ingredients

• For the oatmeal:
  • 1/2 cup rolled oats
  • 1 cup water
  • 1 pinch salt
• For the yogurt mixture:
  • 1/2 cup Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
• For topping:
  • 1/4 cup fresh berries
  • 1 tbsp chopped nuts

Instructions

1. In a small saucepan, combine the rolled oats, water, and a pinch of salt. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Tip: For creamier oatmeal, stir more frequently.
3. While the oatmeal cooks, in a small bowl, mix the Greek yogurt, honey, and vanilla extract until well combined. Tip: Adjust the amount of honey based on your sweetness preference.
4. Once the oatmeal is ready, remove it from the heat and let it sit for 1 minute to thicken slightly.
5. Transfer the oatmeal to a bowl, top with the yogurt mixture, fresh berries, and chopped nuts. Tip: For an extra crunch, toast the nuts before chopping.

Just like that, you’ve got a bowl of Greek Yogurt Oatmeal that’s not only nutritious but also incredibly satisfying. The contrast between the warm oatmeal and the cool, creamy yogurt is divine, and the fresh berries add a burst of flavor with every bite. Try drizzling a little extra honey on top for a sweeter start to your day.

Greek Yogurt Brownies

My love for brownies runs deep, but I’ve always been on the hunt for a version that feels a bit more indulgent without the guilt. That’s how I stumbled upon the magic of Greek yogurt in brownies—adding moisture and a slight tang that perfectly balances the sweetness. Trust me, once you try these, there’s no going back.

Ingredients

• For the brownies:
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the melted butter and sugar until well combined. Tip: The mixture should look shiny and smooth.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and Greek yogurt. Tip: Room temperature eggs blend more easily into the batter.
4. Sift in the flour, cocoa powder, and salt, then fold gently until just combined. Avoid overmixing to keep the brownies tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t wait for the toothpick to come out clean.
6. Let the brownies cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Out of the oven, these brownies are incredibly fudgy with a crackly top, and the Greek yogurt adds a subtle richness that’s hard to resist. Serve them slightly warm with a scoop of vanilla ice cream for an extra decadent treat.

Greek Yogurt Guacamole

Believe it or not, I stumbled upon this Greek Yogurt Guacamole recipe during a lazy Sunday fridge raid, aiming to whip up something healthy yet satisfying. It’s now my go-to for impressing guests or treating myself to a creamy, tangy twist on the classic.

Ingredients

• For the guacamole:
  • 2 ripe avocados, peeled and pitted
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the mix-ins:
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 small jalapeño, seeded and minced

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the Greek yogurt and lime juice to the avocados, mixing well to combine. This not only adds creaminess but also a tangy flavor that elevates the guacamole.
3. Season the mixture with salt and black pepper, adjusting to your preference but remember, the yogurt already adds a bit of tang.
4. Fold in the diced red onion, chopped cilantro, and minced jalapeño for that perfect crunch and a hint of heat. Tip: For less heat, remove the jalapeño seeds completely.
5. Let the guacamole sit for 10 minutes before serving to allow the flavors to meld together beautifully. Tip: Cover with plastic wrap directly on the surface to prevent browning.
6. Give it a final stir and taste, adding more lime juice or salt if needed. Tip: Serving it chilled enhances the flavors, so consider refrigerating for an extra 30 minutes if time allows.

Fresh out of the bowl, this Greek Yogurt Guacamole is irresistibly creamy with a bright, tangy kick from the yogurt and lime. Serve it with crispy tortilla chips or as a vibrant topping for your favorite tacos—it’s a game-changer.

Greek Yogurt Lemon Bars

Very few desserts strike the perfect balance between tangy and sweet quite like these Greek Yogurt Lemon Bars. I remember the first time I made them; the kitchen was filled with the zesty aroma of lemon, and the creamy texture of the yogurt made them irresistibly smooth. It’s become my go-to recipe when I need something refreshing yet indulgent.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• For the filling:
  • 2 cups Greek yogurt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix 1 1/2 cups flour, melted butter, and 1/4 cup sugar until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
4. In a large bowl, whisk together Greek yogurt, 3/4 cup sugar, eggs, lemon juice, and lemon zest until smooth. Tip: For an extra smooth filling, sift the 1/4 cup flour before adding it to the mixture.
5. Gently pour the filling over the pre-baked crust, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden. Tip: The center should still jiggle slightly when shaken; it will firm up as it cools.
7. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Tip: For clean cuts, dip your knife in hot water and wipe it dry between slices.

Lusciously creamy with a bright lemon flavor, these bars are a delightful treat. Serve them chilled with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Greek Yogurt Spinach Dip

After a long day of chasing deadlines and dodging responsibilities, there’s nothing like a creamy, tangy dip to bring me back to life. Greek Yogurt Spinach Dip has been my go-to for gatherings and solo snack sessions alike, blending health and indulgence in a way that feels just right.

Ingredients

• For the dip:
  • 1 cup plain Greek yogurt
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the Greek yogurt, thawed and drained spinach, mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated. Tip: Squeeze the spinach thoroughly to remove excess water, preventing a watery dip.
3. Transfer the mixture to a baking dish, spreading it evenly with a spatula. Tip: A shallow dish promotes even heating and a slightly crispy top.
4. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top starts to golden. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
5. Remove from the oven and let it cool for 5 minutes before serving.

Rich and creamy with a hint of garlic, this dip pairs wonderfully with crispy pita chips or fresh veggie sticks. The slight crunch on top contrasts beautifully with the smooth, velvety texture underneath, making every bite a delightful experience.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy plain Greek yogurt recipes! Whether you’re looking for a quick breakfast, a satisfying snack, or a light dessert, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board to keep these tasty ideas handy for your next culinary adventure!