When Greek yogurt first entered my life, I’d top a bowl with figs and walnuts, drizzle honey on top, and imagine I was in Greece eating breakfast overlooking the ocean. Now, I’m all about Greek yogurt for dinner.

Try this: I stir a dollop of a plain variety into warm food, right before serving—I’ve found that almost anything with Indian, Mexican, or spicy flavors benefits from a splash. Even better? I recently added some to a bowl of pasta with tomatoes, basil, and olive oil, and it instantly made a creamy sauce that reminded me of alfredo. That’s one of the best parts of adding Greek yogurt to savory dishes: it’s not only healthy, but fast and easy.

I keep finding inspiration in the recipes some of my favorite Greek yogurt brands are coming up with. Here’s what I’m loving:

• Bobby Flay uses Fage to make dishes like creamy pumpkin soup  and hummus.

• This blue cheese avocado dip from Dannon Oikos lightens up rich ingredients with a dash of creamy yogurt. And this curried chicken salad uses Greek yogurt instead of the mayo.

• These cold sesame noodles from Chobani are unexpectedly delicious, and are one of my new favorite brown bag lunch recipes. And I love this idea of topping a sweet potato with chili and Greek yogurt, from Olympus.

What about you—got any Greek yogurt faves?