Turkish Garlic Herb Yogurt Dip

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A thick, creamy Turkish yogurt dip loaded with fresh herbs, crumbled feta, toasted walnuts, and sharp garlic. Served cold as part of a traditional meze spread alongside warm flatbread, olives, and grilled vegetables. It is richer and more herbaceous than tzatziki, with a spoonable texture that holds its shape on the plate.

Nutrition Facts

Per serving (estimated)

• 300 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 5 gSugar
• 13 gProtein
• 380 mgSodium
• 250 mgPotassium
• 285 mgCalcium
• 1 mgIron
• 5 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the dip base

• 2 cups (490 g) thick strained yogurt or full-fat Greek-style yogurt
• 1/2 cup (75 g) feta cheese, finely crumbled
• 4 garlic cloves, finely grated on a microplane
• 1/4 cup (30 g) walnuts, toasted and finely chopped
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the fresh herbs and garnish

• 3 tablespoons fresh dill, finely chopped, plus small sprigs for garnish
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon extra-virgin olive oil, for drizzling
• 1/2 teaspoon Aleppo pepper or sweet paprika

Directions

1. If your yogurt is loose, line a fine-mesh sieve with cheesecloth, set it over a bowl, and drain in the refrigerator for 2 to 4 hours until the yogurt is thick like cream cheese.
2. In a large mixing bowl, whisk the strained yogurt with the grated garlic, salt, and pepper until smooth; let it rest 5 minutes so the garlic mellows slightly.
3. Add the crumbled feta, chopped dill, mint, parsley, and toasted walnuts to the bowl. Fold gently with a spatula until everything is evenly distributed without breaking up the feta.
4. Stir in 2 tablespoons of olive oil, taste, and adjust seasoning with more salt if needed; the dip should be punchy, herby, and well seasoned.
5. Spoon the dip into a shallow serving bowl and use the back of the spoon to create gentle swirls on the surface to catch the oil.
6. Drizzle the surface with the remaining 1 tablespoon of olive oil, dust with Aleppo pepper or paprika, and scatter the reserved dill sprigs on top.
7. Cover and refrigerate for at least 30 minutes, or up to 2 days, to let the flavors meld and the dip firm up.
8. Stir gently before serving and finish with another small drizzle of olive oil if the surface looks dry; serve cold with warm pita, flatbread, or crisp vegetables.

Cook’s Notes

• Always use the thickest yogurt you can find; thin yogurt will make the dip runny and prevent it from holding a swirl on top.
• Grating the garlic on a microplane gives a smoother, more mellow flavor than mincing and avoids harsh raw-garlic bites.
• For a more traditional Anatolian flavor, swap the walnuts for 2 tablespoons of crushed pistachios or omit the nuts entirely.
• Haydari tastes even better after resting overnight, so make it a day ahead when entertaining to deepen the herb flavor.
• If you do not have Aleppo pepper, a pinch of urfa biber or smoked paprika adds gentle heat and a beautiful red finish.

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