Turkish Yogurt and Cucumber Dip with Garlic and Mint

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A classic cold Turkish meze made by folding grated, salted cucumber and fresh herbs into thick strained yogurt. It is light, garlicky, and herbaceous, served chilled alongside warm flatbread, grilled meats, or as part of a spread of small plates.

Nutrition Facts

Per serving (estimated)

• 120 kcalCalories
• 7 gFat
• 2.5 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 5 gSugar
• 6 gProtein
• 610 mgSodium
• 280 mgPotassium
• 180 mgCalcium
• 0.4 mgIron
• 5 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the dip

• 2 cups plain whole-milk yogurt, strained for 1 hour through cheesecloth
• 1 medium English cucumber (about 8 oz), unpeeled and finely grated
• 2 medium garlic cloves, finely grated on a microplane
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon fresh dill, finely chopped (optional)
• 1 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons ice-cold water, as needed

To finish and garnish

• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried mint
• Pinch of Aleppo pepper or sumac (optional)
• 2 walnut halves, lightly toasted and crushed (optional)

Directions

1. Set a fine mesh sieve over a bowl and line it with two layers of cheesecloth. Spoon the yogurt in, gather the corners, and let it drain in the refrigerator for at least 1 hour, until thickened to about 1 1/2 cups.
2. Coarsely grate the cucumber, then transfer it to a small bowl, toss with 1/2 teaspoon of the salt, and let stand for 10 minutes. Squeeze the cucumber firmly in small handfuls or wrap in cheesecloth and wring out as much liquid as possible; you should have about 1/2 cup of drained pulp.
3. In a medium bowl, whisk the strained yogurt until smooth. Stir in the grated garlic, fresh mint, dill if using, black pepper, the drained cucumber, and the remaining 1/2 teaspoon salt. Mix gently until evenly streaked with green.
4. Add the ice water, 1 tablespoon at a time, until the dip loosens to a thick but pourable consistency, looser than tzatziki.
5. Taste and adjust salt. Cover and refrigerate for at least 30 minutes to let the garlic mellow and the flavors meld.
6. To serve, spoon the dip into a shallow bowl and use the back of a spoon to make a shallow well in the center. Drizzle the olive oil into the well, scatter the dried mint over the top, and finish with Aleppo pepper or sumac and the toasted walnuts if using.
7. Serve immediately with warm pita, torn flatbread, raw vegetables, or alongside grilled kebabs as a cooling counterpoint.

Cook’s Notes

• Straining the yogurt is essential for a thick, spoonable dip; skip this step only if using Greek-style yogurt.
• Salting and squeezing the cucumber is the single most important step, otherwise the dip turns watery within minutes.
• For a more pronounced garlic flavor, use 3 cloves; for a milder dip, use just 1 and let it sit in the yogurt for 10 minutes before adding cucumber.
• If fresh mint is unavailable, substitute 1 tablespoon of dried mint bloomed in 1 tablespoon of warm water, then drained.
• Cacik is best eaten the day it is made, but it keeps well covered in the refrigerator for up to 2 days; stir and re-season before serving.

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