If there is any kind of ranking system for trendy foods, Greek yogurt has to somewhere near the top–up there with quinoa and craft beer. I don’t think I had even heard of it before about three years ago. And while I don’t tend to be a fan of the trendy, whether in food, fashion, or philosophy, I am totally, wholeheartedly on the Greek yogurt bandwagon. Yeehaw!

You’ve probably heard all about its health benefits–its surprisingly high protein content for a dairy product, its drastically reduced sugar (and therefore carbohydrate) content as compared to regular yogurt, and even its lower sodium. (Though you do have to read labels and be careful about saturated fat.) All of these pros give it a nutritional edge–definitely worth incorporating into your diet frequently.

….but how? I mean, you’re not a fan of sitting down with a heaping bowl of plain yogurt? Me neither, actually. But in our family’s reduced-meat eating habits, I do try to make use of this delightful Mediterranean protein powerhouse in a variety of unusual ways. Here’s a few. (And when I say “unusual,” I don’t meant like changing your oil with it or sleeping in a vat of it or anything, so don’t worry.)

1. In Salad Dressing. Mix 1/3 c. each Greek yogurt and mayonnaise, then add 1/4 tsp. salt, pepper, garlic powder, onion powder, dried thyme, and dried parsley for a creamy ranch-style dipping sauce. Tasty with veggies, chips, crackers, etc. (Dilute with milk to thin, if desired for salad.)

2. In Baked Goods. This is one of my favorite uses for GY. There are so many great muffin and bread recipes out there that call for yogurt, giving them a wonderfully moist texture, so why not make it Greek?

3. As a buttermilk substitute. Does anyone ever really buy an entire carton of buttermilk? Unless you’re the flackjap flipper at your local 300-person pancake breakfast fundraiser, I can’t imagine why you would, especially when you can make a cup of your own buttermilk by mixing 3/4 c. Greek yogurt with 1/4 c. milk.

4. In place of sour cream in Mexican dishes, soups, and on baked potatoes. Most likely you’re familiar with this one, though you may not go so far as my admirable friend Renee, who brings her own secret stash of Greek yogurt when she goes to Chipotle to avoid the high fat content in their sour cream. Top that…literally.

5. On Salmon. Mix 2 parts mayo with 1 part Greek yogurt and 1 part grated Parmesan cheese for a super simple creamy salmon topping. Bake at 450 for 15 minutes. Top with chives as garnish.

6. In Faux Cheesecake. As I recently posted for the 4th of July, this is a great way to cut calories in a tasty cheesecake treat.

7. As a topping on waffles or pancakes (instead of butter). Better yet, add fresh or frozen fruit on top!

8. Give it a squeeze. Shake Greek yogurt and a bit of honey together in a plastic squeeze bottle, then drizzle on fruit, cinnamon buns, etc. for a fancy, aesthetically pleasing touch! (A drizzle always looks nicer than a glop.)

9. In healthier mashed potatoes. Yeah, I get it that most people don’t immediately think yogurt + garlic + herbs = delicious, but check out these healthy herbed yogurt mashed potatoes.

10. In chicken nuggets. Nope, not as a dipping sauce. Dredge chicken pieces in Greek yogurt before breading with seasoned Panko bread crumbs. Bake at 375 for 30 minutes or so. Boom!