Greek Yogurt

Chef Bryce Shuman combines fluffy and crispy quinoa to create the perfect mix of crunch and toastiness. He spoons the quinoa salad over thick, tangy Greek yogurt and tops the dish with sprouts.

A simple salad of cucumbers and fresh spearmint comes together perfectly with a lemony, creamy vinaigrette made from Greek yogurt.

Great with vegetables or crackers, this healthy, creamy dip is made from Greek yogurt, fresh garlic and cayenne to give it a little spice.

This vinaigrette is made lusciously thick and creamy with a couple tablespoons of Greek yogurt, whose flavor is great alongside lots of garlic and balsamic vinegar.

This potato salad is a great mixture of flavors (tangy capers, lots of garlic and a generous helping of balsamic), and is made with healthy, creamy Greek yogurt, too.

Greek yogurt is a great addition to classic garlic mashed potatoes, giving them a creamy taste and consistency without all the fat.

Sticky, dried dates are supersweet, so Maura Kilpatrick simmers them with espresso to make a thick paste, which she molds and freezes. When she slices the log to serve, she tops it with pistachios and tangy Greek yogurt.

Finally, a granola that's not too sweet: This one, from Zoe Nathan, is toasty and crisp, brimming with nuts, dried fruit and coconut. Nathan serves it with plain Greek yogurt--any fat level will do--and a generous dollop of her garnet-hued strawberry compote. This recipe makes extra granola, which keeps well.

This egg salad is made with a smoky Greek yogurt dressing, which pairs perfectly with some savory, crunchy bacon, red onions and chives.

Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month.

Greek yogurt ups the creaminess factor in this delicious egg salad, which gets a little kick from paprika and spicy brown mustard.

Classic mashed sweet potatoes are made even sweeter with a touch of brown sugar and maple syrup, then given a dose of creaminess with a generous dollop of Greek yogurt.

Potato salad gets updated by first roasting the potatoes in a fish sauce mixture, then tossing them with a spicy Asian dressing made with healthy Greek yogurt.

Kate Neumann describes this cool, delicate dessert as "just fruit and cream, barely sweetened. It has the qualities of custard without the egginess. Greek yogurt makes it wonderfully tangy." She tops the panna cotta with dried apricots that she's plumped in wine and honey, often adding a scattering of crunchy, salty toasted almonds or pistachios.

Baby potatoes get a chipotle glaze before being roasted, adding incredible flavor to this healthy potato salad, which substitutes Greek yogurt for mayonnaise.