Last month, a representative from Chobani Greek yogurt reached out to me and asked me if I’d share a few recipes using their brand, and so today I’m showing you three yogurt-based sauces that we eat almost weekly in our home. The first, a creamy sesame-garlic dressing, is our favorite to eat with kale-based salads. It’s absolutely killer with denser greens like kale, bringing out their bitter, crisp flavor and standing up to kale’s intensity. I love to top our kale salads with dried cranberries, sliced almonds and super ripe avocados for extra tartness and to up the crunch factor.

The second sauce I made with Chobani is this coconut labneh scented with Meyer lemon zest.  The kids love dipping sauces, so based on a recipe I learned from chef Bryan Breland at The Coastal Cupboard in Charleston, South Carolina, I started making this very easy coconut milk-based labneh, which strains overnight with Chobani to make this smooth, refreshing topping for fresh fruit. If you use fresh grated coconut, the intense coconut flavor comes out even more, and it’s an irresistible way to punch up a breakfast serving of berries or slices of melon.

The third way I used Chobani yogurt was on our regular Indian dinner night. I usually make this chickpea curry from the One Ingredient Chef (omitting the cayenne pepper for my little ones) along with some version of a butter chicken (if I’m feeling lazy, this butter chicken paste from Kitchens of India is a really good shortcut way to make some delicious chicken makhani). The carrot raita is fun for my littles because they love swirling the yogurt in with the curries and making this mellow, spiced mess of food. Since I load my version up with shredded carrots, the kids also get an extra boost of veggies. We eat everything with Trader Joe’s naan, too, so having a raita is another good medium to soften up the naan and add flavor.

Making each of these sauces takes just a few minutes (although the labneh has to strain overnight), and I really liked using Chobani in particular because of its mouth-pleasing texture and relative lack of tartness. Most Greek yogurts I’ve tried tend to have a pucker to them that makes it hard to add acidic ingredients to (like lemon juice or vinegar), but I found that the subtle tartness in Chobani complemented each of these sauces really nicely without overpowering the flavors I was trying to impart.

Although I guess if you wanted to go really simple, you could just slap a dollop of Chobani on top of a nice, steaming bowl of chili and call it a day. That’s what graduate student me would’ve done, and it certainly would’ve taken the edge off my sour cream heartbreak homesickness.

Note: the folks at Chobani contacted me and asked me to participate in their #MadeWithChobani campaign, but I was not compensated for this post, nor did I receive any free products.