Be sure to freeze at least 30 minutes before slicing, or it will make a big mess! If freezing longer, you'll need to use your best judgment to determine how long to thaw (after freezing overnight, I needed to wait about 40 minutes at room temperature, but that will depend on your freezer temp and room temp where you are). There's not a precise window of time, just as long as you can easily slice with a knife, it's fine. If the dough is still stiff, don't try to force into another shape.
The cream cheese and Greek yogurt can be swapped out for the other, but the ratio listed is really the best. Decreasing the cream cheese can make it too tangy and decreasing the Greek yogurt can take away the little something extra.
If you like a little heat, try adding a sprinkle of red pepper flakes to the sauce.