A mound of thick white yogurt dip flecked with chopped green dill on a white plate, with no oil drizzle on top. — Photo: E4024 · CC BY-SA 4.0 · Wikimedia Commons

Turkish · Snack · Lunch · Dinner

Haydari

Name: Haydari
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Turkish
Ingredients: 2 cups Thick Greek-style yogurt, low-fat; 2 cloves Garlic; 1/2 tsp Salt; 1/3 cup Fresh dill, finely chopped; 2 tbsp Fresh mint leaves, finely chopped; 1/4 cup Feta cheese, crumbled; 1 tbsp Olive oil; 2 tsp Dried mint; 1/2 tsp Turkish red pepper flakes (pul biber or Aleppo pepper)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A thick, cool Turkish meze of strained yogurt with crushed garlic, fresh dill and mint, finished with a swirl of sizzling mint oil. It is creamy and tangy, and great with crunchy vegetables or warm flatbread.

Prep: 10 min
Cook: 2 min
Total: 12 min
Serves: 6

Easy
Vegetarian
Gluten Free
Low Carb

Per serving84kcal4% of a 2,000 kcal day

9gProtein

4gCarbs

4gFat

0gFiber

Calories come from: Carbs 18% · Fat 42% · Protein 40%

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Ingredients

For 6 servings

2 cups500 gThick Greek-style yogurt, low-fat
2 cloves6 gGarlic
1/2 tspSalt
1/3 cup8 gFresh dill, finely chopped
2 tbsp6 gFresh mint leaves, finely chopped
1/4 cup30 gFeta cheese, crumbled (optional)
1 tbsp14 gOlive oil
2 tspDried mint
1/2 tspTurkish red pepper flakes (pul biber or Aleppo pepper) (optional)

Steps

1
Crush the garlic cloves with the salt on a board, using the flat of a knife, until you have a smooth paste.
2
Spoon the yogurt into a mixing bowl and stir until smooth.
3
Stir in the garlic paste, chopped dill and chopped fresh mint.
4
Fold in the crumbled feta, if using.
5
Taste and adjust the salt, then spread the dip in a shallow serving bowl and make a swirl on top with the back of a spoon.
6
Warm the olive oil in a small pan over medium-low heat for about 1 minute.
7
Add the dried mint and pepper flakes, if using, and let them sizzle for 20–30 seconds, then take the pan off the heat.
8
Drizzle the warm mint oil over the yogurt and serve straight away, or cover and chill for up to a day.

Swaps, storage and make-ahead

Swaps

For a dairy-free version, use a thick unsweetened plant-based yogurt such as coconut or soy and leave out the feta, or use a vegan feta-style cheese labelled dairy-free.
Leave out the feta for a lighter, milder dip that lets the herbs and garlic stand out.
If you can't find pul biber or Aleppo pepper, use a small pinch of regular red pepper flakes mixed with a little sweet paprika.
If fresh mint is hard to find, skip it and add an extra 1/2 tsp of dried mint to the yogurt along with the dill.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, stirring before serving if a little liquid has separated. Do not freeze, as the yogurt will turn grainy and watery when thawed.

Make ahead

Mix the yogurt, garlic, herbs and feta up to a day ahead, cover and chill so the flavours meld. Make the sizzling mint oil just before serving and drizzle it on fresh.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Milk

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (90 g)	Per 100 g
Calories	84 kcal	93 kcal
Protein	8.5 g	9.4 g
Carbohydrates	3.9 g	4.3 g
of which sugars	3 g	3.3 g
Fiber	0.2 g	0.2 g
Fat	4 g	4.4 g
of which saturated	1.4 g	1.6 g
Sodium	224 mg	249 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.