It’s no secret that I am a fan of greek yogurt. I like the slight tang that it offers and the thicker consistency. Even my cat, Leopold enjoys it!
When I received a lovely package from Chobani as part of their #MadeWithChobani campaign, we were so excited!
We’ve already set to work putting the greek yogurt to use in many ways.
Replacing Sour Cream or Mayonnaise
Using Greek Yogurt is a great way to make a dish healthier while still keeping the tang of sour cream or mayonnaise. Some ways that I’ve used greek yogurt to replace those ingredients are:
Adding Creaminess to Sauces and Soups
Sometimes you need just a little more creaminess in a dish but you don’t want the added fat. I often add some Greek yogurt to my dishes to help emulsify sauces or thicken broths. Recently I boiled some pasta, added some Indian Vindaloo sauce, mixed it with Chobani Greek Yogurt and Voila!.
- Vindaloo & Greek Yogurt Shells Topped with Scallions
- Thai Basil Pesto Penne & Shrimp
- White Chicken Chili
Yogurts are a good dairy-alternative in baked goods as well, especially breads and muffins.
As the Star
And of course, who couldn’t love an amazing yogurt dip to cool a hot dish or a frozen yogurt?
- Strawberry Frozen Yogurt (my favorite yogurt recipe to date!)
- Sweet Potato Quinoa Cakes with Tzatziki Sauce
Other uses for Greek Yogurt
Check out Chobani’s recipe section for more inspiring recipes using greek yogurt!
Two-Pea Pesto Chicken Salad
By October 31, 2015Published:
Adapted from Food52
- 1 rotisserie chicken (or a whole roast chicken)
- 1 cup 0% greek yogurt
- 6 ounces pesto homemade or store-bought
- 1 cup frozen peas thawed, heaping cup
- 1½ cups snow peas chopped, or snap peas
- Pull all meat from the chicken and put in a large bowl.
- With two forks, shred the meat into little bite-size bits. Add yogurt and pesto, and mix. Then mix in both kinds of peas.
- Chill in refrigerator for at least 30 minutes.
- Cuisine: American
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