Savory Greek Yogurt Recipes
Not a fan of fruity yogurt? Try a bowl of savory yogurt with everything bagel or caprese toppings, or try one of our many savory Greek yogurt recipes.
Explore The World of Savory Yogurt
I’ve always believed that yogurt can be more than a sweet snack. For years, 90% of the yogurt in my household has been consumed in a savory capacity.
Often, I’ll use it as a tangy sauce to serve with beef kafta, chicken shawarma or roasted vegetables. It’s also an ingredient used in many savory recipes around here.
If you’re a fellow savory lover – or even just savory yogurt curious – this post is for you. I’m sharing the best toppings for a simple bowl of savory yogurt, as well as my favorite ways to use yogurt in savory recipes.
Why You Will Love These Savory Yogurt Recipes
- These recipes break free from the traditional yogurt + fruit sweet recipes. These bold, savory combinations will surprise your tastebuds in the best way.
- Greek yogurt is packed with protein and nutrition, making these savory snack ideas a satisfying choice.
- Whether you prefer Mediterranean toppings, fresh veggies or the savory seeds of an everything bagel, these ideas can be tailored to your cravings.
What To Add In Greek Yogurt
If you’d like a bowl of yogurt for breakfast or a snack, but aren’t in the mood for anything sweet, these topping ideas are savory alternatives to fruit, granola, honey and the like.
- EVERYTHING BAGEL – Use our homemade everything but the bagel seasoning and a drizzle of olive oil.
- MEDITERRANEAN-INSPIRED – Top with finely chopped cucumber, halved Kalamata olives, and dried oregano.
- CAPRESE – Garnish the yogurt with chopped tomato, basil pesto (or fresh basil) and pine nuts.
Home Chef Tips For Savory Greek Yogurt
- Start with plain, full-fat Greek yogurt for the richest, creamiest flavor and texture. My #1 choice is Fage Total.
- Experiment with global flavors and try a yogurt bowl topped with ingredients like harissa, za’atar, miso or chimichurri.
- Add crunch with nuts, seeds or crispy chickpeas.
- A sprinkle of salt and pepper is highly encouraged!
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More Greek Yogurt Savory Recipes
Go beyond the bowl and incorporate Greek yogurt into savory recipes, including:
- Greek Yogurt Pasta Sauce – An alternative to Alfredo sauce that pairs with just about any noodle, protein or veggie you can think of. One of my very favorite savory yogurt recipes!
- Greek Yogurt Mashed Potatoes – The perfect complement to lamb, ham, beef or poultry. These tangy lemon mashed potatoes with feta cheese will have everybody going back for a second helping!
- Buffalo Chicken Dip With Greek Yogurt – A party food favorite that nobody has ever realized is a lighter version unless I’ve told them. It has reduced fat and calories but NOT reduced flavor.
- Chicken Meatballs – A recipe that can do double duty as dinner, or as a party bite that can be kept warm in a slow cooker! Serve with herby yogurt dipping sauce.
- Easy Potato Soup with Chicken Broth – Made with smart ingredient choices like bacon, herbs and spices, and tangy Greek yogurt for a cozy meal with an upscale touch.
More Foxes Love Lemons Favorites
Savory Yogurt Three Ways
Ingredients
- 1 container plain Greek yogurt 7 ounces
For Everything Bagel Savory Yogurt:
- 1 teaspoon Everything Bagel Seasoning Mix
- ½ teaspoon extra virgin olive oil
For Mediterranean Savory Yogurt:
- 2 tablespoons finely chopped cucumber
- 2 tablespoons halved kalamata olives
- ¼ teaspoon dried oregano
For Caprese Savory Yogurt:
- 2 tablespoons chopped tomato
- 1 tablespoon basil pesto
- 1 teaspoon pine nuts
Instructions
- 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.
Notes
- Nutrition facts are for Everything Bagel style yogurt.
I am definitely late to the comments. But I love savory yogurt. As a Greek I always make tzatziki and can literally eat it right from the bowl. So I tried to switch things up a bit when I ate yogurt with or as a meal. I usually buy plain Greek yogurt and add what I want, even sweet. Fresh fruit, jelly, marmalades, syrups whatever I am working with. So I do the same with savory. Load with veggies, some salt and pepper. I love adding fresh tomatoes, jalepenos, scallion and a little everything bagel seasoning. I feel like I am eating something bad and the veggies give it a crunch too. Yum! I do the same with cottage cheese as well.
Hi Nicole! Yes, eating tzatziki right from the bowl is the best! I think it’s really more of a side dish than a condiment. haha.
A simple way to enjoy yoghurt is to add salt and minced or paste garlic. Delicious if you like savoury yoghurt – use it as you wish, as topping or an accompaniment to your spicy food
I agree, Jan, that’s one of my favorites, too!
Try pan roasting some pumpkin seeds, pistachios, sunflowers seeds, sesame seeds, and seasonings (cumin, ground coriander, cinnamon, whatever). Sprinkle over yogurt with olive oil.
Come winter, try savory oatmeal.
Sounds so good, Mary Jo. And yep, I love savory oatmeal, too: https://foxeslovelemons.com/savory-mushroom-and-herb-steel-cut-oat-risotto/
I am so happy to finally read about someone else who also enjoys savoury yoghurt… I thought it was just me! Thank you so much for sharing these recipes, I can’t wait to try them. I usually eat my savoury yoghurt with a little spiced couscous and maybe some wilted spinach thrown in, but that’s sometimes a pain to make in a college dorm room and so I must try these without delay!
Yesssss! I love couscous with yogurt, too! Thanks so much for stopping by 🙂
I’m Indian, so for us, yogurt is usually savory. While I haven’t tried savory yogurt in other ways beside
typical Indian styles, I’m excited to try the everything bagel one. My go to yogurt is usually either made with shredded and strained cucumber, salt, chili powder and black pepper, or with boodni which are these crisp fried gram flour balls that are usually seasoned. I add the same seasoning mentioned before and typically eat a large mason jars worth for lunch. Some of the other seasonings have a sulfuric smell to them, but they make it all taste better.
I love all things tart(I used to peel and eat lemons like oranges until my dentist told me to stop!)So these savory yogurts call to me! I usually eat Icelandic skyrr….thicker and tarter than Greek yogurt,with even more protein)
Please share MORE versions!!!!!
Thanks for stopping by, Kim! You’ve piqued my interest aboout skyrr . . .
I never comment on these things but I felt compelled to here. OMG thank you! I am more of a savory girl and these recipes make my Fage 0% a total treat. Amazing and delicious.
So glad you like these ideas, Laura!
Hi Lori, I’ve been hearing a lot about savory yogurt, and your recipes seem simple and delicious, (something about those kalamata olives and everything bagel seasoning). But just wondering, is savory yogurt eaten warm or cold? Somehow, warms sounds good.
Thanks!
Hi Sibongile! I eat it cold. I’ve actually never tried warm yogurt, but if it sounds good to you, I say go for it!
I didn’t grow up eating yogurt at all, and my unsophisticated palate, when I was younger, couldn’t take the tartness of it, savory or sweet. But once, years ago, someone I knew from Iraq, made plain, homemade yogurt, and it was amazing. I’ve never been able to duplicate that taste in a commercial/packaged yogurt.
Oh, I totally hear you. I don’t think I ate much yogurt as a kid, either. I definitely thought it was too tart. My tastes have definitely changed a bit, but I still prefer plain, more savory yogurt. I need to try my hand at homemade yogurt, because it sounds amazing!
I have recently made dips with yogurt mixed with either horseradish or tartare sauce, The tartare sauce one has become a real favourite and eaten with mixed veges to dip is utterly delicious. I’m about to try red pesto and yogurt and see how that works, I imagine it will be delicious ! I’m not a great fan of the sweet yogurt at all and wish there was a niche in the market that I could fill with savoury yogurts here in the UK
The tartare sauce sound wonderful, Judith! Can you tell me what red pesto is, please? I’ve never heard of it, but I’m intrigued!
I never would have thought to make yoghurt savoury before.. definitely curious to know what these three different flavour toppings taste like with yoghurt!
Thanks for stopping by, Thalia!
Sweet or savoury, I love yogurts! And all three recipes you have here are all worth trying. Yum!
Julie
Gourmet Getaways
Thanks Julie!
This is an interesting concept. We generally eat Greek yogurt (plain, non-fat) for snacks, sometimes mixed with cocoa & Stevia or evaporated cane juice, sometimes mixed with frozen mixed berries for our snacks. I really like Greek yogurt for a snack and if I were to do it for a daytime snack, a savory option would be very nice. I always buy plain yogurt because too many fruit yogurts are sweetened with Sucralose (if you eat Sucralose you might want to read this article: http://foodrevolution.org/blog/sucraloses-dioxin/#fbSEO) which I can’t eat. Also I don’t like too much sugar. I would also recommend that if anyone wants to do yogurt as a snack to use the Greek yogurt because it has a really good level of protein. Since I found Greek yogurt I have found regular yogurt to be pretty much useless… the Greek is far more nutritious. I will probably try to figure out my own savory mixes. Thanks for a great idea.
I agree, Susan – Greek yogurt is the way to go! It’s just a little *too* tangy for me when I try to pair it with fruit. It’s probably an acquired taste, but I just can’t get on board with that level of tartness. But I guess there’s no real harm with just sticking with the savory versions I enjoy 🙂
I think that level of tartness is an acquired taste. That’s why my husband always puts some evaporated cane juice with his. My ability to tolerate the tartness might be understandable when you know that my favorite style of beer is IPA…
It all makes perfect sense now, Susan 🙂
PS- the photos look GREAT!
OMG I LOOOOVE the idea of savory yogurt, I tried savory oatmeal once and failed. The everything bagel sounds fabulous! must try!
Haha, why was it a fail? What’d you put in it? It should come as no surprise, but I’m a fan of savory oatmeal, too. Here’s my attempt at it:
https://foxeslovelemons.com/savory-mushroom-and-herb-steel-cut-oat-risotto-sundaysupper
I think I added cheese and baked eggs on top of it… it just tasted off, Maybe it was tooooo much oatmeal, it was like 3 inches of oatmeal and not tooo much cheese with some eggs and arugula on top.
Ahhhh, got ya. Yeah, I’ve found that you need to season/flavor savory oatmeal pretty aggressively, otherwise it just sort of tastes…like weird oatmeal. haha.
I can’t stand the fruit on the bottom yogurts, it’s too sweet and fake tasting for me. Give me plain Greek yogurt and let me customize it anyway I want. Now I haven’t done savory yogurt for breakfast but I like these as ideas to have with lunch or dinner!
Yes! That’s the problem with that sweet yogurt – it never tastes like real fruit. I’m *sometimes* OK with plain yogurt topped with real fruit that I cut up myself. But most of the time, I would really just prefer savory, especially around lunchtime.
I always ate savory yoghurt, and I do not like prepackaged sweet yogurt. If you’re middle eastern you will be used to eating yoghurt in everything from salads, savory puddings, sauces for meat/chicken cooking, to even yogurt marinades. It is such an essential ingredient in the kitchen, I will not go without plain yoghurt because it’s so versatile.
I must be middle eastern at heart, as I always have a huge tub of yogurt in the fridge, and I use it in all the ways you described, Doris 🙂 It’s definitely a kitchen staple for me. I get twitchy when I run out of it.