Serious Eats: Talk

too much Greek yogurt

I bought 10 small containers of vanilla Greek yogurt the other day, but I realized after the first bite that it's the artificially thickened kind, and it's way too thick and just has a strange texture. There's no way I'm going to power through all of it on it's own, so I'm hoping for some ideas about how to use it up. It's not very sweet or vanilla-y, but I doubt it would work in savory dishes. Any ideas?

Printed from

© Serious Eats