Savory Greek Yogurt Mix-Ins

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Adding a few simple, savory ingredients can turn Greek Yogurt into delicious, delightful dips and spreads, loaded with flavor…and protein. 

Not long ago, we noticed that one of the most popular recipes on the Cabot Website was this one for this Greek Yogurt Dip & Cucumber Sauce, our take on the Greek classic, Tzatziki. It has the taste of the sunny Mediterranean, with garlic, lemon, cucumbers, dill, and of course, olive oil.

This recipe always been a favorite at my house because it is so simple to prepare, its wholesome ingredients make it a healthy choice for just about any occasion, and it is one of the most versatile dishes in my culinary bag of tricks. Whether you use it as a dip for veggies, a spread on pitas or sandwiches, or as a light sauce on fish or chicken, Tzatziki takes just about any dish to that next level of yum.

Dig into easy, #homemade #GreekYogurt dips for a #healthier, more flavorful snack. #recipe #roundup via @cabotcheese Click To Tweet

This got us thinking that maybe there were other savory mix-ins that we could add to Cabot Greek Yogurt to create recipes just this simple and just this delicious. So we challenged a few daring members of the Cabot Team to come up with their own take on Greek yogurt mix-ins. We think they’ve created some exciting and scrumptious ideas you’ll definitely want to try.

The best part of this exercise is all these recipes are loaded with healthy, fresh ingredients – a real plus when feeding hungry friends and family.


Carolyn Kingston - Cabot CreameryCarolyn – Can often be found on her computer searching high and low for events to deploy The Farmers Gratitude Touring Team

“Here’s a great savory hors d’oeuvre with the taste of Italy and summer mixed into a creamy, delicious dip. It’s quick and easy to prepare, but the presentation is casually elegant. I mixed a 7-ounce container of prepared basil pesto with a quarter cup of Cabot Greek yogurt and 2 ounces of grated Cabot Alpine Cheddar from the Farmers’ Legacy Collection. I paired it with a package of my favorite tortellini and let my guests dip to their hearts’ content.”

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wendyWendy – The charter member of Cabot’s Social Media team is known far and wide for her mad research (and baking) skills. She’s not afraid to try new things, proven here with her inventive…and fun Mix-In recipe!

“I like my savory Greek yogurt dip like I like my Martinis – dirty! For a unique and delicious appetizer, just mix chopped green olives and 1-2 tablespoons of olive juice into Greek yogurt for a creamy “dirty” dip that is perfect with celery or carrots (and very cute served in a martini glass).”

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jtfJenni – We are so proud of the farm families who own Cabot, and Jenni Tilton-Flood of Flood Brothers Farm represents them well – the best of the best. You can follow this milkmaid on Instagram at @jennideere.

“When my BFF wants something with cucumbers & mint I deliver. Cabot Greek Yogurt with diced cukes, finely chopped mint, a splash of lemon juice and some salt and pepper to taste. That’s it. Some raw veggies and pretzel crisps and everybody is happy. It pairs well with almost anything you pour in a glass and is absolutely fantastic with conversation and laughter between friends.”

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Here’s what you need to make this fresh, flavorful dip:

16 oz. Cabot Greek Plain Yogurt, either regular or low fat, half an English cucumber – or any cukes you have on hand, diced, a bunch fresh mint chopped finely (1/2 cup, maybe more, maybe less depending upon your preference). Add a splash of lemon juice and salt and pepper to taste.

Mix it all together until well blended. Cover. Chill for a couple hours or overnight and let those flavors meld. Kept covered in the fridge this dip will be fine and dandy for a few days.


rachaelRachael – On our social media team she’s a jack of all trades, and a daring and inventive cook.

“Here’s my Seriously Spicy Greek Yogurt Dip – it’s great for topping tacos, quesadillas, or even corn on the cob! But it also works as a simple dip for your favorite chips. Mix one cup of Cabot 2% Greek Yogurt with 4 ounces of shredded Seriously Sharp Cheddar Cheese. Then add Sriracha to your liking (I like it hot! – I added about 4 tablespoons). Then season with sea salt and fresh ground pepper, and top with fresh chopped basil.”

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rmjRegan – When it comes to delicious nutrition we always ask Regan. Sure, she’s a Registered Dietitian, but she’s also a blogger, a photographer, and has culinary cred like no other.

“This Lemon-Dill Yogurt Dip is my go-to all purpose veggie dip. But I also love it as a sauce for fish and even as a spread for grilled veggie paninis. It’s super simple to make: Just stir together 2 cups Greek yogurt, the juice and zest of 1 lemon, 1 teaspoon Kosher salt and 2 teaspoons dried dill weed. It’s ready to serve immediately, but also improves as it stands.”

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ckCandace – She’s the voice of the #DailyMoo on Facebook as well as a member of Cabot’s social media team. That means she gets to cook, eat, and write for a living. How great is that?

“For a versatile, and totally yummy dip, I like to make Greekamole. Just mash two ripe avocados (or use one 8 oz package of Wholly Guacamole Classic Style), add two tablespoons of fresh salsa and two or three tablespoons of Cabot Greek Yogurt. It’s fantastic dipped with fresh veggies or chips, but it also makes a delicious spread on a turkey sandwich. Or a burger. Or grilled fish….”

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Sara-2015SaraAs a Registered Dietitian, Sara leads Cabot’s efforts to encourage health, wellness, and fitness. Among other things, she’s responsible for the activities of the Cabot Fit Team.

“If you’d rather be sipping than dipping, late summer nights into early fall evenings are perfect for a refreshing, healthful and versatile Mint Lassi.  I whip these up for my family on weekend afternoons to keep us tied over until dinner.  It can also be served as cooling beverage with dinner.”

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Simply add 1 cup of Cabot Greek yogurt to a blender along with 1/2 cup water, 1/4 cup mint, a 1/2 tsp of fresh grated ginger, 1/4 tsp lime zest and an optional pinch of salt. Blend until smooth.  Pour and serve over ice cubes.  *Optional:  For a deeper savory flavor, lightly sprinkle with cumin.

(Tip:  My husband and I love this savory drink but my children request that I add a little maple syrup or honey to sweeten as a special treat.  And if you have any left over, simply pour into a Popsicle mold for a frozen treat later.)

Don’t be afraid to try your own inventive Mix-Ins to create something new and yummy with Cabot Greek Yogurt. You can also substitute Greek yogurt in lots of different recipes to lower fat and add protein. Check out Cabot’s helpful Greek Yogurt Substitution Guide and lots more recipes on our Website.


If you would like to learn more about Cabot Creamery Cooperative or take a virtual tour of some of our farm families, click here.

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Comments

Pat Baker | March 26, 2016 | 3:48pm

once the tub of yogurt is opened, how long will it last in fridge?

    Rachael | March 28, 2016 | 8:07am

    I would say at least 2-3 weeks, but it can vary. ~Rachael

Mike Hefley | October 18, 2016 | 11:18am

I’ve seen yogurt listed as a good source for Potassium. However, the nutritional information provided on the tub, as well as on the website, doesn’t list any value for potassium.
As I’ve been advised to increase my intake of this nutrient, I’m wondering if you can provide that information.
I currently am enjoying the Vanilla Bean Greek yogurt.

Thanks.

    Rachael | October 19, 2016 | 8:22am

    Hi Mike! At this time, potassium content is not required to be listed on the Nutrition Facts. However, we have had our Low-Fat Plain Greek Style and 10% Plain Greek Style Yogurts analyzed. The Low-Fat Plain Greek Style Yogurt has 167mg of potassium per 100g, while the 10% Plain Greek Style Yogurt has 174mg of potassium per 100g. Hope this helps! ~Rachael

Susan Lammi | October 20, 2016 | 10:21pm

Just had to comment. Amazing customer service answering the previous question on Potassium content. Will make sure to consider Cabot products next time I shop.

    Rachael | October 24, 2016 | 12:34pm

    Thanks for your support of our farm family owners Susan! ~Rachael

Connie Murphy | November 20, 2016 | 8:45pm

This is the best tasting yogurt I have ever had. I love the plain, the low-fat plain, and fat free plain. They are the absolute best. I ask for Cabot brand yogurt by name when I go to the store. Some have it, some don’t. If they don’t, I complain. I absolutely love it.

    Rachael | November 22, 2016 | 8:34am

    Thanks Connie for your support of our farm family owners! Glad to hear you’re such a loyal fan 🙂 Thank you! ~Rachael

Jerry rosenbalm | May 17, 2017 | 1:16pm

I eat at least 4 pounds of Cabot Greek yogurt per week. I make a smoothie for lunch with this yogurt, 4 cooked eggs, coconut, walnuts, banana and spices and r o water. I am 84 BMI 21 and have been doing this type lunch for several years. I often snack on this yogurt any time day or night. Before discovering this product I made my own yogurt but this is much easier and I think cheaper.

    Rachael | May 25, 2017 | 3:02pm

    Wow! I love smoothies too – thanks for sharing! ~Rachael

Dani Breaux | August 02, 2017 | 6:36pm

I just discovered how good this yogurt is. I love the vanilla bean!! Love it with frozen blueberries!

    Rachael | August 09, 2017 | 2:38pm

    Glad you’re loving it! 🙂 ~Rachael

SHEILA WHARTON | September 12, 2017 | 7:52pm

Eager to try these yogurt recipes BUT the max – fat variety is awesome stand-alone topping for baked potato or anything dark chocolate: cake , brownies, pudding, etc.

    Rachael | September 14, 2017 | 2:47pm

    Love that! I need to try those suggestions 🙂 Thanks for sharing! ~Rachael

Joan Tobac | September 23, 2017 | 1:04pm

I’ve read that yogurt should contain at least 1,000,000 living bacteria per gram of yogurt to be considered a good probiotic. I can’t find any info on Cabot’s container or this site as to how much bacteria is contained per gram, nor do I see the LAC seal. (“The National Yogurt Association (NYA) has adopted this 1,000,000 CFU standard for any fresh yogurt displaying its “Live and Active Cultures” (LAC) seal.”)

Can you tell me the bacteria count or give details that support Cabot low-fat plain, what I eat, as being a good probiotic? Thank you

    Rachael | September 27, 2017 | 10:53am

    Hi Joan, a recent test indicated that a serving of our Greek Yogurt resulted in 9.7 million active cultures or probiotics. The exact amounts of live cultures may vary from container to container. These live active cultures include Acidophilus, Bifidus, L. bulgaricus and S. thermophilus. Hope this helps- thanks so much! ~Rachael

Jack | October 01, 2017 | 11:32pm

Should we be concerned with the trans fat levels

    Rachael | October 05, 2017 | 8:29am

    Cabot does not add trans fat to our yogurt. However, there is naturally occurring trans fat in dairy products. This type of trans fat is far different from man-made trans fat. In fact, preliminary research suggests that one natural trans fat, conjugated linoleic acid (CLA), may reduce the risk of certain cancers and heart disease. We strive to provide consumers with a safe and delicious source of protein and calcium in our products. Hope this helps! ~Rachael

Jenna | May 02, 2019 | 7:07am

Hi. I have been buying another brand of yogurt for months now and bought your Greek low-fat plain yogurt. Not sure if I just got a bad batch or what, but it’s very grainy compared to what I am used to. It has a good date too.

    Rachael | May 03, 2019 | 12:47pm

    Sorry that you didn’t enjoy our Greek Low-Fat yogurt Jenna! We add milk protein concentrate and whey protein concentrate to our yogurts which adds texture to the yogurt. We use this style of yogurt making as it is a more efficient way to use our existing equipment without a huge investment for our farmer owners. This style of yogurt making is broadly adopted in the USA and Europe to maximize milk usage and minimize by product. As a farmer owned cooperative, it’s this process that assures a sustainable return for our farmers’ investments and provides our consumers a high-quality, nutritious and affordable Greek-Style yogurt choice! Please email me for a coupon for a replacement Cabot product. ~Rachael rkeyes@cabotcheese.coop

Monica Gott | February 24, 2020 | 5:28pm

I love Cabot Greek Yogurt (plain). I go through 2-3 tubs a week. It’s great as a sandwich spread instead of mayo, great for topping baked potatoes, and a dip for many things (breaded fish, sweet potato fries…) I eat it daily, quite often, with a tablespoon of strawberry spread to a cup of yogurt. My most recent tub was not the same consistency as usual; it was creamier, not as heavy/dense (for lack of better words) but more like sour cream. I’m hoping you haven’t changed it. I’m wanting the dense Cabot back.

Ruthann Kauffman | April 02, 2020 | 8:36am

I totally enjoy your Cabot Greek yogurt plain .Like all your products.

    Rachael | April 28, 2020 | 2:16pm

    Thank you for supporting our farm family owners! They appreciate each and every purchase you make 🙂 ~Rachael

E Scheck | April 28, 2020 | 6:48am

Does the 2% Greek Yogurt contain magnesium?

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