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Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Authentic Greek Tzatziki
Appetizer Greek

Authentic Greek Tzatziki

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  2. 2 Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

By Allrecipes Member

Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Greek Yogurt Chicken
Dinner Greek

Greek Yogurt Chicken

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
  2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
  3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
  4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Roasted Garlic Tzatziki
Snack Greek

Roasted Garlic Tzatziki

4.4

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.
  2. 2 Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

By Diana Moutsopoulos

Tyrokafteri (Spicy Feta Dip)
Appetizer Greek

Tyrokafteri (Spicy Feta Dip)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

By George

Lemonopita (Greek Lemon Phyllo Cake)
Dessert Greek

Lemonopita (Greek Lemon Phyllo Cake)

5.0

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
  4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Portokalopita (Greek Orange Phyllo Cake)
Dessert Greek

Portokalopita (Greek Orange Phyllo Cake)

4.6

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
  3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
  4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Greek Grilled Beyond Meat Burgers
Dinner Greek

Greek Grilled Beyond Meat Burgers

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Grate cucumber and place in a colander to drain for 10 minutes. Press out any remaining liquid with paper towels.
  2. 2 Stir together cucumber, yogurt, garlic, lemon juice, dill, and salt in a small bowl; set aside.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Sprinkle Greek seasoning on both sides of burger patties.
  5. 5 Place patties on the preheated grill and cook for 4 minutes. Flip and grill for 4 more minutes. Place burgers on buns and top with lettuce, onion, tomato, olives, and reserved cucumber sauce.

By Soup Loving Nicole

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce
Dinner Greek

Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
  3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
  5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

By Soup Loving Nicole

Air Fryer Loaded Greek Fries
Dinner Greek

Air Fryer Loaded Greek Fries

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
  2. 2 Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
  4. 4 Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
  5. 5 Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
  6. 6 Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.

By Soup Loving Nicole

Bison Souvlaki Skewers
Dinner Greek

Bison Souvlaki Skewers

5.0

Prep
40 min
Cook
4 min
Total
164 min

Instructions

  1. 1 Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
  2. 2 For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  3. 3 Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
  4. 4 For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
  5. 5 Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

By The Bison Council

Greek-Style Chicken Salad
Dinner Greek

Greek-Style Chicken Salad

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
  2. 2 Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
  3. 3 Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
  4. 4 Stir salad and serve on lettuce leaves.

By janet

Grilled Greek Chicken Breasts with Whipped Feta
Dinner Greek

Grilled Greek Chicken Breasts with Whipped Feta

4.9

Prep
15 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut chicken breasts in half lengthwise.
  3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
  4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
  5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
  6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
  7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
  8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Easy Oven-Roasted Chicken Gyros
Dinner Greek

Easy Oven-Roasted Chicken Gyros

4.8

Prep
20 min
Cook
60 min
Total
330 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
  3. 3 Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
  5. 5 Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
  6. 6 Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
  7. 7 Allow meat to rest for 10 minutes before slicing.
  8. 8 Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
  9. 9 Serve and enjoy.

By NicoleMcmom

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Easy Chicken Gyro
Dinner Greek

Easy Chicken Gyro

4.5

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
  3. 3 Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
  5. 5 Remove chicken from the marinade and place onto the prepared baking sheet.
  6. 6 Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
  7. 7 While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
  8. 8 Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
  9. 9 Enjoy!

By KarenCanCook

Greek Chicken Quinoa Bowl
Dinner Greek

Greek Chicken Quinoa Bowl

4.7

Prep
30 min
Cook
40 min
Total
170 min

Instructions

  1. 1 Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
  2. 2 Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
  5. 5 Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
  6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
  7. 7 Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
  8. 8 Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
  9. 9 Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
  10. 10 Whisk dressing really well and spoon equally over bowls.

By MommaBean3

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce
Dinner Greek

Lamb-Mushroom Kabobs with Greek Yogurt Mopping Sauce

Prep
30 min
Cook
15 min
Total
1485 min

Instructions

  1. 1 Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
  2. 2 Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
  3. 3 Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
  6. 6 Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

By SwagDaddy

Chicken Gyros
Lunch Greek

Chicken Gyros

5.0

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
  2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
  3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
  5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
  6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
  7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
  8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Creamy Taco Dip
Appetizer

Creamy Taco Dip

3.8

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Non-fat Honey Mustard Dressing

Non-fat Honey Mustard Dressing

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes