17 Recipes To Make With That Leftover Yogurt You Have in the Fridge

When I don’t have yogurt around, I feel adrift. I eat Greek yogurt with fresh fruit and ground flax seeds nearly every morning, but that’s barely scratching the surface of what this wonder food excels at. I use it whenever a recipe calls for sour cream. If I eat a piece of fruit pie or a helping of cobbler, a big plop of Greek yogurt goes on top. And, per the Annie’s box variation, I sub out the milk and butter for Greek yogurt when making mac and cheese mix.

In recipes, yogurt can be the star or a supporting player. It adds tang without the higher levels of fat you find in sour cream or cream cheese. It makes cakes and muffins bake up tender. Its cooling power works as a foil when made into a sauce served with spicy or assertive dishes. It offers a probiotic boost. And it’s just plain handy.

Plain full-fat is my Greek yogurt of choice, but the recipes below will work with any plain Greek yogurt you have in the fridge. Grab your carton and get cooking.

Cucumbers are in theory what define tzatziki, but swapping them for blanched chard scoots this into something like a lighter spinach dip. As a bonus, the greens don’t weep the way cukes do, making this hold up better than trad tzatziki.

A portion of whole wheat in the shortcake dough adds flavor and nutrition to the classic shortcake. The creamy topping is Greek yogurt lightened with whipped cream for a tang that’s not overbearing.

This is what everyone dreams of seeing at a party. For a lighter and smoother version, the author suggests swapping the cream cheese for Greek yogurt. Now that’s a feta dip you can sink your pita into.

Who doesn’t love a twice-baked potato? These get a lightening up with the spinach and feta flavors of spanakopita. Mix the scooped-out potato insides with Greek yogurt instead of the heavy butter. Frozen spinach makes these easy to put together.

This super-easy recipe is based on one that home cooks in France have been baking for years. Plain yogurt (Greek or regular works) is the key to its tender crumb. The batter uses your favorite oil (I love olive oil), so there’s no need to cream; just a little whisking and folding and you’re done!

Contributor Claudia Cash says, “While this is a pretty straightforward recipe, if you’re looking for a higher protein dip and aren’t a fan of mayo, swap it out for cottage cheese. We have done this several times, and I love the texture the cottage cheese brings.”

Make your own? Yes, and it’s easy. Start with regular yogurt (from the store is fine) and strain it through cheesecloth, or even a coffee filter. The result is seriously the best Greek yogurt you’ll ever have. It’s fun to try, even if you only do it once.

Marble lightly sweetened strawberry puree with Greek yogurt for these fruit-filled pops. Swap the simple syrup for agave nectar and you’ll save yourself a step, plus cut out the refined sugar.

A divine glaze sets this zingy Bundt cake apart. It’s an easy stir-together batter that delivers impressive results.

Grilled marinated chicken on a pita with fresh veggies and a cooling but zesty yogurt sauce is a surprisingly quick dinner. There’s a little tahini whisked into the yogurt for extra richness.

A whole banana in banana bread―peel and all? Yes! Puree the bananas in a food processor before stirring together the batter and adding a little Greek yogurt for that certain something. No one will know there’s a peel in there, promise.

The salad itself is glorious, yes, but the keeper here is the creamy basil dressing. It’s a mix of Greek yogurt and olive oil and a little mayo with plenty of basil. You’ll find yourself dreaming up new things to use it on (pasta salad! grain bowls!).

A longtime reader favorite, these blackberry muffins have a thick batter that bakes up irresistibly cakey. Readers in the comments often note how swapping the sour cream for Greek yogurt yields delicious results.

Keep this veggie dip on hand and crunchy, nutritious snacking is ready on a whim. I always replace the sour cream here with Greek yogurt, and I actually prefer it that way.

A yogurt marinade tenderizes the chicken, while a good dose of yogurt in the sauce softens the spices. Making this Indian restaurant takeout favorite at home is easier than you thought.

If you have an Instant Pot, you can make your own yogurt at home. Now that you’ve solidified your love of yogurt, go down the rabbit hole and make yogurt from scratch using the milk of your choice. I always strain mine to make the best Greek yogurt on earth. It’s a process, but one that pays off.

Founder Elise Bauer says, “This recipe I adapted to use with leftover Thanksgiving turkey and freshly made turkey stock. You can also make this starting with raw turkey, with 2 pounds of bone-in, skin-on turkey thighs or legs (thighs are easier to work with).”