For years now, when I’ve eaten yogurt, I’ve only eaten it in private. Since I work from home now, this is really no big deal. Why do I do this? Because I only eat savory yogurt, and the few times I’ve done this in public (at an old office job) I just got weird stares and turned up noses. Never a fan of sweet yogurt, I’ve long wondered why the only flavored yogurt available at the grocery store is fruit-on-the-bottom or blended with fruit. Where is “beets on the bottom” or “basil pesto blended” yogurt? Am I the only one that creates these concoctions at home?
This all changed a few months ago when I was watching an episode of “Next Food Network Star” (don’t laugh, TV was a wasteland on Sunday nights this summer), and they happened to be filming a challenge at Sohha Savory Yogurt in New York. I quite literally jumped out of my chair in excitement. Other people were doing this! It’s a thing! I don’t have to hide! Since seeing this segment, I’ve actually noticed savory yogurt pop up in various magazines and even restaurant menus. Stand tall, fellow savory yogurt lovers. This post is for you.
I’m so glad that I’ve finally found a way to enjoy yogurt, because not only does it taste great (when it’s savory), but it provides us with bone-building calcium, as well as eight other nutrients essential for good health. Enjoying dairy foods as part of a healthy diet is associated with all kinds of health benefits, including a reduced risk of heart disease, type 2 diabetes and high blood pressure.
Since I had so much fun making fancy toast three ways, I decided to make three types of savory yogurt for you. I started with plain Greek yogurt (plain regular yogurt works great, too) from locally-produced milk, courtesy of members of The United Dairy Industry of Michigan. These Everything Bagel, Greek and Caprese yogurt ideas are just starting points for your voyage into the world of savory yogurt. What other ideas do you have?
For the Everything Bagel Savory Yogurt:
- 1 teaspoon Everything Bagel Seasoning Mix
- 1/2 teaspoon extra virgin olive oil
For the Greek Savory Yogurt:
- 2 tablespoons finely chopped cucumber
- 2 tablespoons halved kalamata olives
- 1/4 teaspoon dried oregano
For the Caprese Savory Yogurt:
- 2 tablespoons chopped tomato
- 1 tablespoon basil pesto
- 1 teaspoon pine nuts
- For each 7 ounce container plain Greek yogurt (or regular plain yogurt), choose one flavor above and top yogurt with corresponding toppings. Stir and enjoy.
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.