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Loading...A thick and creamy Turkish meze dip made from strained yogurt, raw garlic, cucumber, fresh herbs, and toasted walnuts. Served chilled with warm flatbread or as part of a traditional breakfast spread, this garlicky dip is bright, herbaceous, and deeply satisfying. The longer it sits, the more the mellow garlic flavor develops.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings (about 2 cups)
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 16 gFat
- 4 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 5 gSugar
- 9 gProtein
- 320 mgSodium
- 290 mgPotassium
- 220 mgCalcium
- 0.5 mgIron
- 4 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the dip base
- 2 cups (480 g) strained (labneh-style) plain yogurt
- 1 small Persian cucumber, finely grated
- 3 garlic cloves, finely grated on a microplane
- 1/2 tsp fine sea salt
Fresh herbs and mix-ins
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 3 tbsp walnuts, toasted and roughly chopped
- 2 tbsp crumbled feta cheese (optional)
For finishing
- 2 tbsp extra-virgin olive oil
- 1/2 tsp Aleppo pepper or mild paprika
- 1/4 tsp dried mint
- A few whole walnut halves, for garnish
Directions
- Line a fine-mesh sieve with cheesecloth and place it over a bowl. Spoon in the yogurt and let it drain for 30 minutes to thicken (or use pre-strained labneh-style yogurt).
- Grate the cucumber on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
- In a medium bowl, whisk together the strained yogurt, grated cucumber, garlic, and salt until smooth and creamy.
- Fold in the fresh dill, fresh mint, toasted walnuts, and crumbled feta, if using. Taste and adjust the salt to your liking.
- Transfer the dip to a shallow serving bowl and use the back of a spoon to create a slight well in the center.
- Drizzle the olive oil into the well and around the edges of the dip for a glossy finish.
- Sprinkle with Aleppo pepper, a pinch of dried mint, and arrange a few walnut halves on top for garnish.
- Cover and refrigerate for at least 20 minutes (up to 2 days) to allow the garlic flavor to mellow and the herbs to infuse the yogurt.
- Serve chilled with warm pita, lavash, crusty bread, or as part of a Turkish meze platter alongside olives, cheeses, and fresh vegetables.
Cook’s Notes
- Straining the yogurt is essential for a thick, spoonable texture; skip this step only if using thick Greek-style yogurt.
- Always squeeze the grated cucumber very dry — excess water will make the dip thin and watery.
- Raw garlic flavor softens as the dip chills, so do not reduce the amount called for; it mellows beautifully overnight.
- Toast the walnuts for 3 to 4 minutes in a dry skillet over medium heat to deepen their nutty flavor before chopping.
- For an even richer dip, swirl in 1 tablespoon of softened cream cheese along with the strained yogurt.
