Most are familiar with the sweet side of yogurt, whether it’s flavored with fruit or serving as a neutral vehicle for mix-ins like jam or granola.

But why not help customers satisfy a savory craving with a cup of yogurt flavored with butternut squash, sage, and cinnamon, or perhaps with a handful of yogurt-covered popcorn reminiscent of the bold, spicy flavors of India? Exciting and unfamiliar tastes are turning savory yogurts into an emerging and lucrative subcategory. Here are 10 of the latest yogurts and yogurt-based dips or snacks on the market spicing up this traditionally sweet segment.

Blue Hill Butternut Squash Yogurt. Blue Hill’s Butternut Squash Yogurt adds a kick of savory and spice to a cool tangy treat, with the help of sage, sea salt, maple sugar, cinnamon, nutmeg, and clove. Made with whole milk from 100 percent grass-fed cows, Blue Hill uses vegetables sourced from local farmers in the regions surrounding the Hudson River Valley to mix into its savory vegetable-flavored yogurts. Blue Hill Butternut Squash Yogurt can be enjoyed on its own, with a range of mix-ins, or used to enhance a recipe or meal, such as in a squash yogurt panna cotta. Recipes are available on Blue Hill’s website.

The Chaat Co Tamarind Date Yogurt with Turmeric Spiced Crunchy Lentils. Tangy tamarind with dates deliver a unique and decadent flavor in The Chaat Co’s Tamarind Date Yogurt with Turmeric Spiced Crunchy Lentils. Inspired by the traditional Indian street food that has fed a subcontinent for ages, this creamy yogurt is topped with puffed lentils seasoned with turmeric, cumin, and sea salt for a crunchy, savory-sweet snack. The Chaat Co uses whole milk yogurt from grass-fed cows, resulting in a creamy, tart, and stirrable yogurt that is filled with probiotics. Non-GMO, no added sugar, and gluten-free. Other savory flavors from The Chaat Co include Mango Chili, and Cucumber Mint.

Cedar’s Foods Cucumber Garlic Dill Greek Yogurt Tzatziki. Cedar’s uses fresh cucumber, garlic, and dill, as well as Greek strained yogurt for this Tzatziki dip. While traditionally served as an appetizer or used as an accompaniment to other Mediterranean or Middle Eastern dishes, it can also be used as a topper on baked potatoes, a dip for pita and vegetables, or a sandwich spread. Cedar’s Foods Cucumber Garlic Dill Greek Yogurt Tzatziki is certified gluten-free and made with no artificial preservatives.

Hellenic Farms Olive Oil Cookies with Greek Yogurt, Thyme, Honey, and Cinnamon. Hellenic Farm’s Olive Oil Cookies with Greek Yogurt, Thyme, Honey, and Cinnamon are a treat based on extra virgin olive oil and its antioxidant properties. Fragrant thyme honey combines with cinnamon for a slightly sweet, savory, and herbaceous flavor profile. Each cookie is rich in calcium and baked with whole-grain flour produced from stone mills. No preservatives, artificial flavors, or trans-fats.

LiberteUSA French Lavender Yogurt. LiberteUSA’s French Lavender Yogurt contains whole milk and French lavender for a rich, exquisite flavor that recalls Provence. Tart and tangy with floral notes, this yogurt makes a nutritious breakfast or a midday snack. French Lavender is just one of the several exotic flavors in the LiberteUSA organic yogurt lineup. Others include lemon, sweet cream, Baja Strawberry, Californian Pomegranate, Washington Black Cherry, Philippine Coconut, and Ecuadorian Mango.

Noosa Pumpkin Yogurt. It may not be Fall right now, but the warm, rich spices of pumpkin puree mixed with Noosa’s creamy yogurt will call back the crisp days of autumn. This twist on a traditional pumpkin pie is a crowd-pleaser all year round. The yogurt is made with farm-fresh, rBGH-free milk from family-owned dairies in Northern Colorado, giving the yogurt a creamy, velvety texture. Noosa Pumpkin Yogurt is non-GMO, high in protein, and made with 100 percent natural fruit.

Pop Art Snacks Tandoori Yogurt Popcorn. Like the Pop Art movement itself, Pop Art Gourmet Popcorn transforms the ordinary into the extraordinary. In this case it elevates an all-American snack with offbeat flavors. The Tandoori Yogurt popcorn blends exotic spices with a Mediterranean-style yogurt for rich, bold flavors found most commonly in Indian cuisine. Pop Art Gourmet Popcorn is certified gluten-free, uses organic, non-GMO corn, and contains no trans-fat or MSG. Additional flavors in the Pop Art portfolio include Rosemary Truffle, White Cheddar Jalapeño, White Pepper Parmesan, Thai Coconut Curry, and Nori Sesame.

Saffron Road Foods Coconut Curry Korma Sauce. Korma, a traditional Indian sauce, is too rich and flavorful to rush. This Coconut Curry Korma Sauce from Saffron Road Foods is prepared over a low fire with an aromatic mixture of cardamom, turmeric, and other spices, and a creamy swirl of coconut milk and yogurt. Recommended recipes for this sauce include coconut curry grilled chicken kebabs, chickpea korma pitas, chicken korma, chicken and potato korma, and summer superfood salad with coconut curry vinaigrette.

Sohha Savory Yogurt Za’atar & Sumac Yogurt Dip. This smooth, creamy yogurt dip topped with za’atar, sumac, and extra virgin olive oil is herby, zesty, and tangy. Inspired by a Lebanese recipe and made with only three ingredients—milk, live cultures, and sea salt—Sohha handcrafts its yogurt at its facility in New York, sourcing milk from Hudson Valley Fresh. The yogurt is gluten-free, lactose-friendly, and kosher, and is made with no preservatives, sugar, or thickeners.

White Moustache Moosir Persian Yogurt. Made in small batches in Brooklyn, N.Y., White Moustache’s Moosir, a Persian yogurt made with Iranian leopoldia shallots, uses Hudson Valley fresh milk and active live probiotic cultures, with no preservatives, salt, cream, sweeteners, or extras of any kind. The savory flavor of the shallots makes Moosir ideal as a dip, marinade for fish and chicken, or as an ingredient in a potato salad. In addition to Persian yogurt, White Moustache produces a variety of sweet Greek yogurts in sour cherry, sweet beets, and dates, as well as labneh and probiotic whey in four varieties.

Sara Kay is editorial and education content associate at the Specialty Food Association.