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Frozen Yogurt Drops
Appetizer

Frozen Yogurt Drops

4.0

Ingredients

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Line a cookie sheet with parchment paper.
  2. 2 Transfer yogurt to a small resealable plastic bag. Snip off 1 corner of the bag and pipe dots onto the prepared cookie sheet.
  3. 3 Freeze yogurt drops on the cookie sheet until hard, about 1 hour.
  4. 4 Peel drops from the parchment paper. Eat as is, mix them into oatmeal, or throw them on top of berries.

By Yoplait

Low-Fat Greek Yogurt Ranch Dip
Appetizer

Low-Fat Greek Yogurt Ranch Dip

5.0

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

By Lee Crowell

Yogurt Cheese
Appetizer

Yogurt Cheese

4.4

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
  2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
  3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
  4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Labneh (Lebanese Cream Cheese)
Appetizer Middle Eastern

Labneh (Lebanese Cream Cheese)

4.7

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
  2. 2 Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.

By LEBANESE

Dill and Cheese Dip
Appetizer

Dill and Cheese Dip

3.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
  2. 2 Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

By David

Mast-o-Laboo (Beet Yogurt)
Appetizer Middle Eastern

Mast-o-Laboo (Beet Yogurt)

5.0

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
  2. 2 Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
  3. 3 Stir beets into yogurt in a bowl; season with salt.

By Soheila

Chive and Onion Yogurt and Cream Cheese Spread
Appetizer

Chive and Onion Yogurt and Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the container of a food processor, combine green onions, fresh chives, dried chives, onion powder, cream cheese, and yogurt. Pulse until blended, but onions and chives should be in chunks. Transfer to a container, and refrigerate for 8 hours to overnight before serving.

By Tiga

Haydari (Turkish Yogurt Dip)
Appetizer Middle Eastern

Haydari (Turkish Yogurt Dip)

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
  2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Tzatziki Sauce — Yogurt and Cucumber Dip
Appetizer American

Tzatziki Sauce — Yogurt and Cucumber Dip

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a bowl. Place yogurt in cheesecloth-lined colander; cover with plastic wrap. Drain yogurt 8 hours to overnight.
  2. 2 Place grated cucumber in a fine-mesh strainer; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, dill, lemon juice, garlic, salt, and black pepper in a bowl; refrigerate for flavors to meld, at least 2 hours.

By jslingo

Air-Fryer Veggie Sticks
Appetizer

Air-Fryer Veggie Sticks

5.0

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Add root vegetables to a large bowl and toss with oil, seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  2. 2 Working in batches as needed, spread out sticks in the air-fryer basket.
  3. 3 Air-fry, turning or stirring halfway through, until sticks are tender and golden, about 18 minutes.
  4. 4 Stir together yogurt, citrus zest, citrus juice, herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dip. Serve dip with veggie sticks.

By dinehaus

Spicy Feta Cheese Dip
Appetizer Mediterranean

Spicy Feta Cheese Dip

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
  2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Tikka Chicken Jalapeno Poppers
Appetizer Mexican

Tikka Chicken Jalapeno Poppers

5.0

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
  2. 2 Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
  4. 4 Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
  5. 5 Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.

By Jerry Trevino

Caramelized Onion Dip
Appetizer American

Caramelized Onion Dip

4.6

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
  2. 2 Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

By Chef Sprocket

Easy Greek Yogurt Cucumber Sauce
Appetizer Greek

Easy Greek Yogurt Cucumber Sauce

4.7

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Combine yogurt, sour cream, cucumber, green onion, feta cheese, garlic, vinegar, oregano, lemon juice, lemon zest, salt, and black pepper in a bowl; cover and chill before serving, 8 hours to overnight.

By Polly Rinas Janos

Baba Ganoush
Appetizer Middle Eastern

Baba Ganoush

4.9

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
  2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
  3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
  4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
  5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71

Fresh Asparagus Soup
Appetizer European

Fresh Asparagus Soup

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Easy Paneer Tikka
Appetizer Indian

Easy Paneer Tikka

5.0

Prep
20 min
Cook
7 min
Total
102 min

Instructions

  1. 1 Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
  2. 2 Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
  3. 3 Preheat grill for medium heat and lightly oil the grate.
  4. 4 Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
  5. 5 Mix onion rings with green chutney and serve with skewers.

By Swati

Pogaca (Feta Dumplings)
Appetizer Middle Eastern

Pogaca (Feta Dumplings)

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
  2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
  3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
  4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Homemade Yogurt in the Oven
Breakfast American

Homemade Yogurt in the Oven

4.8

Prep
5 min
Cook
15 min
Total
430 min

Instructions

  1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
  2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
  3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
  4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler