19 Creamy Plain Greek Yogurt Recipes Delicious

Craving something creamy, healthy, and delicious? Plain Greek yogurt is your secret weapon! Whether you’re whipping up a quick breakfast, a light lunch, or a decadent dessert, these 19 recipes prove it’s way more than just a snack. From tangy dips to dreamy smoothies, get ready to fall in love with yogurt all over again. Let’s dive into these irresistible ideas—your taste buds will thank you!

Greek Yogurt Parfait with Fresh Berries

This Greek Yogurt Parfait with Fresh Berries is a creamy, dreamy breakfast or snack that feels indulgent but comes together in minutes.

• 1 cup plain Greek yogurt (whole or 2%)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/2 cup granola
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds

1. In a small bowl, stir together the Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract until smooth.
2. In a glass or bowl, layer half the yogurt mixture, followed by 1/4 cup granola and 1/4 cup berries. Repeat with remaining yogurt, granola, and berries.
3. Top with 1 tbsp sliced almonds for crunch.

The contrast of tangy yogurt, sweet honey, and juicy berries makes every bite exciting—no boring breakfasts here!

Tip: For a make-ahead version, keep granola and almonds separate until serving to maintain crunch.

Creamy Greek Yogurt Pancakes

Creamy Greek Yogurt Pancakes

Fluffy, tangy, and packed with protein, these pancakes are a breakfast game-changer—no buttermilk required!

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup plain Greek yogurt (whole milk or 2%)
• 1 large egg
• ½ tsp vanilla extract
• ¼ cup milk (any kind)
• 1 tbsp unsalted butter, melted
• Butter or oil, for cooking

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix 1 cup Greek yogurt, 1 egg, ½ tsp vanilla extract, ¼ cup milk, and 1 tbsp melted butter until smooth.
3. Gently fold the wet ingredients into the dry mix—don’t overmix; lumps are okay!
4. Heat a skillet over medium-low and brush with butter or oil. Pour ¼-cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for 1–2 minutes more.

The Greek yogurt gives these pancakes an irresistible tang and keeps them ultra-moist—no syrup needed (though we won’t judge).

Tip: For extra-fluffy results, let the batter rest for 5 minutes before cooking.

Greek Yogurt Chicken Marinade

Greek Yogurt Chicken Marinade

This tangy, tenderizing marinade gives chicken a Mediterranean twist with minimal effort—perfect for grilling or baking.

Ingredients

• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs or breasts

Instructions

1. In a bowl, whisk together 1 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper until smooth.
2. Add the chicken, coating evenly. Cover and refrigerate for at least 4 hours (or overnight for maximum flavor).
3. Preheat grill to medium-high (or oven to 400°F). Shake excess marinade off chicken and grill for 6–8 minutes per side, or bake for 25 minutes, until internal temperature reaches 165°F.

The yogurt keeps the chicken incredibly juicy while creating a lightly charred, herbed crust—no dryness here!

Tip: For extra zest, add 1 tsp lemon zest to the marinade.

Greek Yogurt Banana Bread

This ultra-moist banana bread gets a protein boost from Greek yogurt, making it just as satisfying as it is delicious.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup melted butter, cooled slightly

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, Greek yogurt, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into wet ingredients until just combined, then stir in 1/4 cup melted butter.
4. Pour batter into prepared pan and bake for 50-55 minutes, until a toothpick inserted comes out clean. Cool in pan 10 minutes before transferring to a wire rack.

The Greek yogurt keeps this bread incredibly tender while adding a subtle tang that balances the sweetness. It’s the kind of recipe that’ll have people asking, “What’s your secret?”

Tip: For extra richness, swirl 2 tbsp peanut butter into the batter before baking.

Greek Yogurt Caesar Dressing

Creamy Greek Yogurt Caesar Dressing

This lighter twist on classic Caesar dressing swaps mayo for tangy Greek yogurt—without skimping on that rich, garlicky flavor you love.

Ingredients:

• 1 cup plain Greek yogurt (whole milk for extra creaminess)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 anchovy fillets, minced (optional for traditional flavor)

Instructions:

1. In a medium bowl, whisk together 1 cup Greek yogurt, 1/4 cup Parmesan, 2 tbsp lemon juice, 2 tbsp olive oil, and 1 tbsp Dijon mustard until smooth.
2. Stir in 2 minced garlic cloves, 1 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp black pepper, and 2 minced anchovies (if using) until fully combined.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld (the garlic will mellow as it chills).

The yogurt adds a refreshing zip while keeping the dressing luxuriously thick—perfect for drizzling over crisp romaine or grain bowls.

Tip: For a vegetarian version, swap Worcestershire sauce for 1/2 tsp soy sauce and omit the anchovies.

Greek Yogurt Tzatziki Sauce

This refreshing tzatziki sauce is a breeze to whip up and adds a cool, garlicky tang to grilled meats, veggies, or pita bread.

Ingredients:

• 1 ½ cups full-fat Greek yogurt
• 1 medium cucumber, grated (about 1 cup)
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh dill
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions:

1. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a medium bowl, combine the Greek yogurt, grated cucumber, 2 tbsp lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp dill, ½ tsp salt, and ¼ tsp black pepper. Stir until smooth.
3. Cover and refrigerate for at least 30 minutes (or up to 2 days) to let the flavors meld.

The secret to this tzatziki’s perfect texture? Straining the cucumber ensures it stays thick and creamy instead of watery.

Tip: For extra richness, swap regular yogurt for labneh (strained yogurt) or add a splash more olive oil before serving.

Greek Yogurt Chocolate Mousse

This dreamy mousse swaps heavy cream for protein-packed Greek yogurt, giving you a rich dessert that feels indulgent but won’t weigh you down.

Ingredients

• 1 cup full-fat Greek yogurt
• 1/2 cup semi-sweet chocolate chips
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt
• Fresh berries or mint, for garnish (optional)

Instructions

1. Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth (about 1–1.5 minutes total). Let cool slightly.
2. In a large bowl, whisk together Greek yogurt, honey, vanilla extract, and salt until smooth.
3. Gently fold the melted chocolate into the yogurt mixture until fully combined and no streaks remain.
4. Divide into 2–3 serving glasses and chill for at least 2 hours (or up to overnight) until set.
5. Top with fresh berries or mint before serving, if desired.

The magic here? The yogurt’s tang balances the chocolate’s sweetness perfectly, creating a mousse that’s luxuriously thick yet surprisingly light.

Tip: For extra fluff, whip the yogurt with a hand mixer for 30 seconds before adding the chocolate.

Greek Yogurt Blueberry Muffins

These tender, lightly sweet muffins get a protein boost from Greek yogurt, and bursts of juicy blueberries make every bite irresistible.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup plain Greek yogurt (whole milk or 2%)
• 1/4 cup melted butter, cooled slightly
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup Greek yogurt, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla until smooth.
4. Gently fold the wet ingredients into the dry mix until just combined (a few lumps are fine). Toss 1 1/2 cups blueberries with 1 tbsp flour (to prevent sinking), then fold into the batter.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes, until tops spring back when pressed.

The Greek yogurt keeps these muffins moist for days, while the scattered blueberries create little pockets of jammy sweetness. Perfect for breakfast or an afternoon pick-me-up!

Tip: For extra crunch, sprinkle muffin tops with coarse sugar before baking.

Greek Yogurt Ranch Dip

This creamy, tangy ranch dip gets a protein-packed upgrade with Greek yogurt—perfect for dunking veggies or drizzling over salads.

Ingredients:

• 1 cup plain Greek yogurt (full-fat for extra creaminess)
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives
• 2 tbsp milk (any kind, to thin as needed)

Instructions:

1. In a medium bowl, whisk together 1 cup Greek yogurt, 2 tbsp mayonnaise, and 1 tbsp lemon juice until smooth.
2. Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, ½ tsp salt, and ¼ tsp black pepper. Stir until fully combined.
3. Fold in 2 tbsp chopped chives, then drizzle in 2 tbsp milk, 1 tbsp at a time, until the dip reaches your desired consistency.
4. Cover and refrigerate for at least 30 minutes (or up to 3 days) to let the flavors meld.

The Greek yogurt keeps this ranch light but still luxuriously thick, with a bright kick from the lemon and chives. It’s a crowd-pleaser that won’t weigh you down!

Tip: For a herby punch, swap half the dill for fresh parsley or basil.

Greek Yogurt Smoothie Bowl

This creamy, protein-packed smoothie bowl is like sunshine in a bowl—perfect for a quick, nourishing breakfast or post-workout refuel.

Ingredients:

• 1 cup plain Greek yogurt (whole or 2%)
• 1/2 cup frozen mixed berries
• 1/2 banana, sliced
• 1 tbsp honey
• 1/4 tsp vanilla extract
• 2 tbsp granola
• 1 tbsp chia seeds
• Fresh mint leaves (for garnish)

Instructions:

1. In a blender, combine Greek yogurt, frozen berries, banana, honey, and vanilla extract. Blend on high until smooth and thick, about 30 seconds.
2. Pour the mixture into a bowl and top with granola, chia seeds, and a few fresh mint leaves.
3. Serve immediately with a spoon for the ultimate creamy-crunchy bite.

The magic here is in the contrast—silky yogurt against the crunch of granola and pop of chia seeds—making every spoonful exciting.

Tip: For an extra-thick texture, freeze your banana slices for 30 minutes before blending.

Greek Yogurt Coleslaw Dressing

This creamy, tangy dressing gives classic coleslaw a lighter twist—without sacrificing flavor. Perfect for summer picnics or topping pulled pork sandwiches!

Ingredients:

• 1 cup plain Greek yogurt (full-fat for extra creaminess)
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium bowl, whisk together 1 cup Greek yogurt, 2 tbsp apple cider vinegar, and 1 tbsp honey until smooth.
2. Add 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, whisking until fully combined.
3. Taste and adjust seasoning if needed. For best flavor, refrigerate for at least 30 minutes before tossing with shredded cabbage and carrots.

The yogurt base keeps this dressing luxuriously thick, while the honey and vinegar strike the ideal sweet-tart balance—no mayo required!

Tip: For a herb-forward twist, stir in 1 tbsp chopped fresh dill or chives.

Greek Yogurt Lemon Poppy Seed Cake

This moist, tangy cake is bursting with bright lemon flavor and a delightful crunch from poppy seeds—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup plain Greek yogurt
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 2 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat 1 cup sugar, ½ cup butter, and ½ cup Greek yogurt until fluffy. Add 2 eggs one at a time, then mix in 2 tbsp lemon zest, 2 tbsp lemon juice, 1 tbsp poppy seeds, and 1 tsp vanilla.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The Greek yogurt keeps this cake irresistibly tender, while the lemon-poppy seed combo adds a sunny, sophisticated twist.

Tip: For extra zing, drizzle with a simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) after cooling.

Greek Yogurt Garlic Herb Spread

This creamy, tangy spread is a flavor-packed upgrade for sandwiches, wraps, or veggie dipping—ready in just 5 minutes!

Ingredients

• 1 cup full-fat Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together 1 cup Greek yogurt, 2 tbsp lemon juice, and 2 tbsp olive oil until smooth.
2. Stir in 2 minced garlic cloves, 1 tbsp dill, 1 tbsp parsley, 1/2 tsp salt, and 1/4 tsp pepper until fully combined.
3. Cover and refrigerate for at least 30 minutes (or up to 3 days) to let the flavors meld.

The magic here? The yogurt’s richness balances the punchy garlic and herbs, creating a spread that’s both bright and luxuriously thick.

Tip: For extra tang, swap half the yogurt with labneh or add a pinch of grated lemon zest.

Greek Yogurt Pasta Sauce

This velvety, tangy sauce comes together in minutes and clings perfectly to your favorite pasta—no heavy cream required!

Ingredients:

• 1 cup full-fat Greek yogurt
• 1/3 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup reserved pasta water

Instructions:

1. Whisk together 1 cup Greek yogurt, 1/3 cup Parmesan, and 2 tbsp lemon juice in a bowl until smooth.
2. Heat 2 tbsp olive oil in a skillet over medium-low. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Reduce heat to low, then stir in the yogurt mixture, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 2 minutes, stirring constantly.
4. Add 1/4 cup pasta water to thin the sauce, then toss with freshly cooked pasta until evenly coated.

The yogurt’s brightness balances the richness of Parmesan, while a splash of pasta water gives the sauce a silky, restaurant-worthy finish.

Tip: For extra freshness, stir in chopped basil or parsley just before serving.

Greek Yogurt Honey Mustard Dressing

This creamy, tangy-sweet dressing is a lighter twist on classic honey mustard—perfect for drizzling over salads, grain bowls, or even as a dip for crispy veggies.

Ingredients:

• 1/2 cup plain Greek yogurt (whole milk or 2%)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons water (to thin, if needed)

Instructions:

1. In a medium bowl, whisk together 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, and 1 tablespoon honey until smooth.
2. Stir in 1 tablespoon apple cider vinegar, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Taste and adjust honey or vinegar for balance.
3. For a thinner consistency, add 1–2 tablespoons water, whisking until pourable (optional).

The yogurt adds a velvety richness while keeping it refreshing—no mayo required! It thickens slightly when chilled, so let it sit 10 minutes before serving for the best texture.

Tip: For extra zip, swap half the vinegar with lemon juice or add a pinch of smoked paprika.

Greek Yogurt Frozen Berry Bars

These Greek Yogurt Frozen Berry Bars are like a creamy, tangy popsicle with a burst of juicy berries—perfect for a hot day or a light dessert.

• 2 cups plain Greek yogurt (full-fat for extra creaminess)
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 1/2 cups mixed fresh berries (blueberries, raspberries, and strawberries), chopped if large
• 1 tbsp lemon juice

1. In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
2. In a separate bowl, gently toss the mixed berries with the lemon juice.
3. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Spread half the yogurt mixture evenly into the dish.
4. Scatter the berry mixture over the yogurt layer, then top with the remaining yogurt, spreading gently to cover the berries.
5. Freeze for at least 4 hours or until solid. Lift out using the parchment, slice into bars, and serve immediately or store in an airtight container in the freezer.

The contrast between the velvety yogurt and the bright, juicy berries makes these bars irresistible—no fancy equipment needed, just a freezer and a little patience!

Tip: For cleaner slices, run a sharp knife under hot water before cutting.

Greek Yogurt Avocado Toast

This creamy, tangy twist on avocado toast is a protein-packed breakfast that feels indulgent but comes together in minutes.

Ingredients:

• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt (whole milk or 2%)
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 slices hearty whole-grain bread, toasted
• 1 tbsp chopped fresh dill
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, mash the avocado with Greek yogurt, lemon juice, kosher salt, and black pepper until creamy but slightly chunky.
2. Spread half the mixture evenly onto each slice of toasted bread.
3. Sprinkle each toast with chopped dill and red pepper flakes (if using).

The cool yogurt balances the richness of the avocado, while the dill adds a bright, herby finish that makes this toast anything but basic.

Tip: For extra crunch, top with thinly sliced radishes or cucumber right before serving.

Greek Yogurt Spinach Artichoke Dip

This creamy, tangy dip swaps in Greek yogurt for a lighter twist on the classic—without skimping on that rich, cheesy flavor we all love.

Ingredients:

• 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup plain Greek yogurt (whole milk or 2%)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish or oven-safe skillet.
2. In a large bowl, mix the Greek yogurt, mozzarella, Parmesan, mayonnaise, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until combined.
3. Fold in the spinach and artichokes until evenly distributed.
4. Spread the mixture into the prepared dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
5. Let cool for 5 minutes before serving warm with pita chips or crusty bread.

The yogurt adds a bright tang that balances the richness of the cheeses, while the red pepper flakes give just a hint of warmth. Trust us—no one will guess it’s lighter!

Tip: For extra depth, stir in 1/2 tsp lemon zest with the yogurt mixture.

Greek Yogurt Overnight Oats

Wake up to creamy, protein-packed oats that practically make themselves overnight—this Greek yogurt version is like a hug in a bowl.

• 1/2 cup rolled oats
• 1/2 cup plain Greek yogurt
• 2/3 cup milk (dairy or unsweetened almond)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh berries and chopped nuts for topping (optional)

1. In a mason jar or airtight container, combine the rolled oats, Greek yogurt, milk, honey, vanilla extract, and salt. Stir well until fully mixed.
2. Seal the container and refrigerate overnight (at least 6 hours, up to 12).
3. In the morning, give the oats a stir—they’ll be thick and creamy. Add a splash of milk if you prefer a looser texture.
4. Top with fresh berries and nuts if using, and drizzle with extra honey if desired.

The tangy yogurt balances the sweetness perfectly, and the oats stay satisfyingly chewy—no mushy breakfast regrets here!

Tip: For extra flavor, mix in a spoonful of chia seeds or cinnamon before refrigerating.

Conclusion

With 19 creamy, versatile Greek yogurt recipes, there’s something here for every taste—from breakfast to dessert! We hope you love these delicious ideas as much as we do. Give them a try, then let us know your favorites in the comments. Don’t forget to share the love by pinning this roundup for later. Happy cooking!