Greek yogurt differs from the American variety in terms of flavor and consistency. Since Greeks prefer their yogurt dense and smooth, Greek yogurt makers strain the yogurt in order to separate all of the whey and other liquids from the milky solids. This process imparts Greek yogurt with a creamy texture and delicate taste, making it ideal to serve with a variety of meats, starches and vegetables.
Mix Greek yogurt with any strawberry-flavored American yogurt. Top with thick honey and sprinkle with toasted, finely chopped walnuts. Serve with fresh sliced peaches or blueberries as a dessert or quick snack.
Shred and drain cucumbers. Mix with roasted garlic, lemon juice, salt and pepper. Stir into Greek yogurt and serve as the sauce on a Gyro or Souvlakia platter, along with field green salad and tomato wedges.
Prepare a zesty rice pilaf with browned butter, turmeric and lemon juice. Turn onto a plate and top with crisply fried onions. Spoon Greek yogurt over the top, allowing it to melt slightly into the pilaf. Serve piping hot.
Grill lemon juice and oregano-marinated skewers of pork and lamb. Center the meat in a pocketless Greek pita. Top with shredded lettuce, tomato and Greek yogurt. Fold pita halves in toward the center and serve with extra Greek yogurt on the side for dipping.
Add crumbled, imported Greek feta cheese, fresh dill and a small amount of finely minced scallions to Greek yogurt. Serve the Greek yogurt as a dipping sauce on a platter with crisply fried cocktail meatballs, roasted red peppers, pitted Greek olives and marinated artichokes.