Maast o khiar dip
University of Richmond
This classic dip of yogurt, cucumber and mint is part of the Richmond’s new Persian Bar, kicking off with a residence life staff dinner just before the start of fall semester. The idea for the new bar came from a Persian food event last school year, which was met by lots of enthusiasm.
Chase Field, Levy, Phoenix
This sweet take on a hot dog, served all season at Chase Field as a fun dessert option alongside more traditional (and less traditional) hot dogs, consists of a warm cinnamon churro served on a donut “bun” that’s then topped with cool, creamy frozen yogurt, whipped cream and chocolate sauce.
Lamb-butternut red curry
MSU/American Lamb Board
Montana State University, Bozeman
Yogurt is used in both the marinade for the lamb and as a finishing touch on this curry from Montana State, where the culinary team uses local lamb and locally cultured yogurt, too. The cool dollop of Greek yogurt on top is the perfect counterpoint to warm Indian spices.