Tag Archives: savory yogurt

Savory Greek Yogurt Bowl Recipe

Savory Greek Yogurt BowlYou know what’s sweet? Starting the day with a savory yogurt breakfast bowl.
Cucumber Pomegranate Yogurt A savory yogurt bowl is similar to a deconstructed dip that you eat with a spoon. (But if you want to dip into your yogurt bowl with crackers or tortilla chips, go for it!)

Lately, I’ve been mildly obsessed with Meyer lemon and pomegranate.  Luckily they are both in season and make strikingly delicious additions to Greek yogurt, along with cucumber, olive oil and a touch of salt. It’s gonna be a good morning.

Savory Greek Yogurt Bowl Recipe with Cucumber and Pomegranate
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, cut up (about 1/2 cup)
2 tablespoons pomegranate arils
1/2 teaspoon extra virgin olive oil
Fine sea salt or kosher salt
Finely shredded lemon peel (I used Meyer lemon)

Spoon Greek yogurt into a serving bowl. Top with cucumber and pomegranate arils. Drizzle with olive oil, then sprinkle with a pinch of salt and plenty of shredded lemon peel.

Makes 1 yogurt bowl

Salted Yogurt BowlYou might also like:
Cucumber Lemon Greek Yogurt Dip

Cucumber Lemon Greek Yogurt Dip Recipe

Lemony Cucumber Greek Yogurt DipPlain Greek yogurt is a beautifully versatile ingredient. You can bake with it, make fro-yo with it, smoothie it…there are so many recipe possibilities.

Lately I’ve been loving the idea of using plain yogurt in savory recipes like this Cucumber Lemon Greek Yogurt Dip. (Most often we gravitate toward sweet, but savory can be just as rewarding.) The dip comes together in about 5 minutes, and is delicious served with fresh cut veggies and crackers.
Herbed Greek Yogurt Dip
Cucumber Lemon Greek Yogurt Dip Recipe
1 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, chopped (about 1/2 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
2 teaspoons olive oil
1/8 teaspoon fine sea salt or kosher salt
Garnishes: ground sumac, additional olive oil and chopped cucumber

In a small mixing bowl, combine Greek yogurt, cucumber, parsley, lemon peel, olive oil and salt; stir well.

The yogurt dip can be served immediately or covered and refrigerated for several hours. Before serving, taste and add more salt, if needed.

If desired, garnish with ground sumac, additional olive oil and chopped cucumber.

Makes about 1 1/2 cups dip

Greek Yogurt Dip
You might also like:
Cilantro Hummus from Eating Clean Recipes