I LOVE Greek yogurt and use it for everything. My favorite way to eat it is with chopped berries, a sprinkling of cinnamon, and some granola or nuts if I have the calories. (Chopped strawberries are nice because the juice of the strawberries mixes with the yogurt.) You can also add some jam or some sugar-free torani syrup to flavor it, or just splenda -- any of these will cut the sour taste.
I also like it in savory dishes. I bake a potato in the microwave, then top with Greek yogurt, grated cheese, cilantro, salsa, and maybe some diced onions or some beans for a great lunch.
Greek yogurt can be a substitute in any recipe calling for sour cream. I stir it into black bean soup, pumpkin soup, borscht (beet soup), etc.
I also use it in tuna or canned salmon salad in place of mayo.
Mixed with light mayo and some lime juice and zest, it makes a great topping for crab cakes or salmon cakes.
You can also use it as the basis for a great ranch dip or salad dressing, or stir it into salsa, guacamole, or other dips to make them creamier.
If my morning oatmeal comes out too runny, I stir in some Greek yogurt instead of milk to thicken it.
I have put it into Spark's recipe for crustless spinach, onion, and feta quiche when I ran out of milk.
There are so many things you can do with Greek yogurt!